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Pecorino Romano PDO Gougères + Gnocchi

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A single pâte à choux base yields two experiences: crisp, cheesy Pecorino Romano PDO gougères that shine as a cocktail-hour bite, and pillowy gnocchi, browned in butter with shallot and lemon, ready to anchor the table as a main dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Active Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, French-Inspired, Main Course
Cuisine: French, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Pâte à Choux Base
  • 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 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
  • Baking Sheet
  • Large Skillet
  • Palette knife (recommended for gnocchi shaping)

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.
Pecorino Romano PDO Gougères
  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. Pipe 1-inch mounds onto baking sheet, spaced 1½ inches apart.
  3. Bake for 10–12 minutes until puffed and golden brown.
  4. Serve warm, optionally garnished with extra grated Pecorino Romano PDO.
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 a palette knife, scissors, or a small knife.
  3. Tip: A palette knife is the best tool. Dip the tip in the simmering water before each cut for cleaner slices and easier release.
  4. Poach in batches until gnocchi float (2–3 minutes).
  5. Remove with 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. Gougères (Appetizer) – Arrange warm on a platter. Garnish with herbs and more Pecorino Romano PDO. Perfect alongside a glass of Champagne.
  2. Gnocchi (Main) – Spoon onto plates with sautéed aromatics. Finish with lemon, Pecorino Romano PDO, and chopped parsley or chives. Serve as the centerpiece of the meal.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: gougères are best the day they're baked; store airtight at room temperature for up to a day and re-crisp in a 350°F oven for a few minutes. Cooked gnocchi keep in the fridge for up to 3 days, brown in butter to reheat. The dough itself freezes really well in the piping bag, up to 3 months.

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