Go Back
–+ servings
A ceramic bowl filled with gnocchi, cherry tomatoes, chopped herbs, and topped with grated cheese, presented on a dark surface.

Pecorino Romano PDO Gnocchi

No ratings yet
Poached from pâte à choux, then pan-crisped in butter with shallot and garlic. Finished with lemon and a snowfall of Pecorino Romano PDO. Pillowy inside, golden outside.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Active Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Italian-Inspired, Main Course
Cuisine: Italian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Pâte à Choux Base
  • 1 cup water
  • ½ cup unsalted butter cubed
  • 1 tsp kosher salt
  • 1 cup all-purpose flour
  • 4 eggs
  • ½ cup Pecorino Romano PDO cheese grated
  • 2 tbsp fresh parsley or chives finely chopped, optional
  • 2 tbsp unsalted butter for gnocchi
To Finish
  • 1 shallot sliced
  • 1 clove garlic sliced
  • ½ cup Pecorino Romano PDO cheese grated, optional
  • ½ lemon juiced
  • Salt to taste

Equipment

  • Medium saucepan
  • Wooden Spoon
  • Stand mixer with paddle attachment
  • Piping bag or large zip-top bag
  • Large pot for poaching
  • Slotted spoon
  • Large Skillet

Method
 

Make the Pâte à Choux Base
  1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until butter melts.
  2. Reduce heat to medium-low, add flour all at once, and stir vigorously until dough pulls away from the sides of the pan.
  3. Transfer to stand mixer. Beat on medium with paddle attachment for 3 minutes to release steam.
  4. Add eggs one at a time, fully incorporating each before adding the next.
  5. Fold in Pecorino Romano PDO and herbs (if using). Dough should be glossy, smooth, and pipeable.
  6. Transfer pâte à choux to a piping bag fitted with a round tip. Transfer to the fridge to cool 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 with scissors or a knife.
  3. Poach in batches until gnocchi float (2–3 minutes).
  4. Remove with a slotted spoon to a parchment-lined tray. Chill if not using immediately.
Brown the Gnocchi
  1. Heat butter in a large skillet over medium heat.
  2. Add poached gnocchi in a single layer. Cook until golden and crisped.
  3. Add shallots and garlic, sauté 2–3 minutes until aromatic.
  4. Season with salt and lemon juice. Finish with Pecorino Romano PDO.
To Plate
  1. Spoon gnocchi onto plates with the sautéed aromatics.
  2. Grate additional Pecorino Romano PDO over the top.
  3. Finish with chopped parsley or chives and serve immediately, hot and crisp.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cooked gnocchi keep in the fridge for up to 2 days. Reheat by browning in butter, they'll turn gummy in the microwave.

Tried this recipe?

Let us know how it was!