Go Back
–+ servings
A bowl of gnocchi topped with grated cheese, chopped herbs, and a rich brown sauce, served on a white plate with a brown rim.

Gnocchi au Poivre

No ratings yet
Crisp Pecorino Romano PDO pâte à choux gnocchi plated under a reduced au poivre sauce made with chicken broth. A luxurious play on steak au poivre, reimagined in pasta form.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Active Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Pasta, Seasonal
Cuisine: Californian, French, Italian
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi
  • 1 cup Water
  • ½ cup Unsalted butter cubed
  • 1 teaspoon Kosher salt
  • 1 cup All-purpose flour
  • 4 Eggs
  • ½ cup Pecorino Romano PDO cheese grated
  • 2 tablespoon Fresh parsley or chives finely chopped, optional
To Crisp
  • 2 tablespoon Unsalted butter
  • 1 Shallot sliced
  • 1 clove Garlic sliced
Au Poivre Sauce
  • 2 tablespoon Unsalted butter
  • 1 Shallot minced
  • 2 tablespoon Cracked black peppercorns
  • ½ cup Dry white wine
  • 1 cup Chicken Broth
  • 1 cup Heavy cream
  • ½ cup Pecorino Romano PDO cheese finely grated
  • Sea salt to taste
  • 2 tablespoon Fresh parsley chopped, for garnish

Equipment

  • Medium saucepa
  • Wooden Spoon
  • Stand mixer with paddle attachment
  • Piping bag or large zip-top bag
  • Large pot for poaching
  • Slotted spoon
  • Large skillet or sauté pan
  • Microplane

Method
 

Make the Pâte à Choux Base
  1. In a medium saucepan, combine water, butter, and salt. Bring to a boil until butter melts.
  2. Reduce heat to medium-low, add flour all at once, and stir until dough pulls away from the sides.
  3. Transfer to stand mixer with paddle attachment. Beat 3 minutes to release steam.
  4. Add eggs one at a time, fully incorporating each.
  5. Fold in Pecorino Romano PDO and herbs. Dough should be glossy and pipeable.
  6. Transfer to a piping bag fitted with a round tip. Chill slightly.
Poach the Gnocchi
  1. Bring a large pot of salted water to a gentle simmer.
  2. Pipe pâte à choux directly over the pot, snipping 1-inch lengths into the water.
  3. Poach in batches until gnocchi float, 2–3 minutes.
  4. Remove with a slotted spoon to a parchment-lined tray.
Crisp the Gnocchi
  1. Heat 2 tablespoon butter in a skillet over medium.
  2. Add poached gnocchi in a single layer; cook until golden.
  3. Add sliced shallot and garlic, sauté 2 minutes.
  4. Transfer gnocchi to a serving dish.
Make the Au Poivre Sauce
  1. In the same skillet, melt butter. Add minced shallot and cook 2–3 minutes.
  2. Stir in cracked peppercorns; toast 30 seconds.
  3. Deglaze with white wine, scraping fond. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Reduce by half. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.
  4. Add the chicken broth and simmer until slightly thickened, 3–4 minutes.
  5. Pour in heavy cream and Pecorino Romano PDO. Simmer gently, whisking, until reduced to a glossy sauce. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line. Season with salt.
  6. Spoon the sauce over the gnocchi and finish with chopped parsley or chives.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate the gnocchi and sauce separately for up to 3 days. Reheat the sauce gently on the stove and crisp the gnocchi in a hot pan, they'll turn gummy in the microwave.

Tried this recipe?

Let us know how it was!