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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

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Crisp Pecorino Romano PDO pâte à choux gnocchi plated under a reduced au poivre sauce made with Kettle & Fire Beef Broth. A luxurious play on steak au poivre, reimagined in pasta form.
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Prep Time 30 minutes
Active Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Pasta, Seasonal
Cuisine: Californian, French, Italian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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)
  • 2 tablespoon Unsalted butter for pan-crisping gnocchi
  • 1 Shallot sliced
  • 1 clove Garlic sliced
  • 2 tablespoon Unsalted butter for sauce
  • 1 Shallot minced
  • 2 tablespoon Cracked black peppercorns
  • ½ cup Dry white wine
  • 1 cup Kettle & Fire 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. Reduce by half.
  4. Add Kettle & Fire 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. Season with salt.

Nutrition

Calories: 610kcalCarbohydrates: 29gProtein: 6gFat: 51gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 143mgSodium: 610mgPotassium: 176mgFiber: 1gSugar: 4gVitamin A: 1930IUVitamin C: 4mgCalcium: 68mgIron: 2mg

Notes

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.

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