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Pecorino Romano PDO Gnocchi

Pecorino Romano PDO Gnocchi with Walnut Cream and Chanterelles
Pecorino Romano PDO adds a rich, savory flavor to soft and fluffy homemade gnocchi. This cheesy pasta dish will wow guests at your next summertime gathering.
  2. 8 oz Pecorino Romano PDO
  3. 1 cup all-purpose flour
  4. 2 eggs
  5. ½ cup fresh ricotta (see recipe below)
  6. 1 teaspoon nutmeg
  7. Salt and pepper, to taste
  8. 2 tablespoons butter
  11. 4 cups buttermilk
  12. 2 bay leaves
  13. 1 tablespoon kosher salt
  14. 1 teaspoon peppercorn
  17. 3 tablespoons butter
  18. 3 tablespoons all-purpose flour
  19. 2 tablespoons walnut paste
  20. 1½ cup milk, warmed
  21. 1 shallot, julienned
  22. 4 cloves
  23. 3 cinnamon sticks
  24. 1 tablespoon bacon fat
  25. 1 egg yolk
  26. 10 ounces Pecorino Romano PDO, grated
  27. Salt and pepper to taste
  30. ½ pound chantrelles, cleaned
  31. 1 shallot
  32. 3 cloves garlic, minced
  33. 1 teaspoon fresh chopped lemon sage
  34. 2 sprigs thyme, leaves removed
  35. 1 teaspoon dill
  36. 3 tablespoons bacon fat
  1. FRESH RICOTTA: Combine buttermilk and bay leaves in a medium sized sauce pot on medium heat. Combine all spices into a cheesecloth and tie to form a sachet. Place sachet in buttermilk. Cook buttermilk until curds have separated from the whey and the whey has become as clear as possible. Pour the content through a chinois into another pot. Remove your curds left in chinois and transfer into a container. Allow mixture to cool.
  2. GNOCCHI:Combine ricotta and half the flour in a large bowl. Combine by hand and form a well in the center. Whisk your two eggs and pour in the center of the well. Add your Pecorino Romano PDO, nutmeg, and salt and pepper to taste. Form a loose ball and cover with the remaining flour. Gently mix together until a ball has formed. On a floured surface roll gnocchi and cut one-inch thick with a dough scraper.
  3. Fill a large pot with water and salt the water until it’s "as salty as the ocean." Place a few gnocchi at a time into the water and cook until they float to the top. Once they float, remove gnocchi from the water and onto a linen to dry.
  4. Before serving, sear off your gnocchi in a hot pan with a bit of oil. Once you've achieved a good sear on both sides, add butter and baste until butter has browned.
  5. WALNUT AND PECORINO CREAM: Melt butter in a sauce pot until browned. Add flour, then whisk to form a roux. Cook roux for about three minutes.
  6. Add milk and whisk well to evenly incorporate the roux. Add cloves, cinnamon leaves, and shallot and bring to a boil over medium heat.
  7. Add in walnut paste and then reduce to a simmer for about 3 minutes, until thickened. Whisk in bacon fat and egg yolk, then incorporate the Pecorino Romano PDO. Season to taste with salt and pepper.
  8. CHANTERELLES: Bring a sauté pan up to high heat and add bacon fat. Allow to melt and quickly add chanterelles and shallot. Sauté until shallot starts to become translucent. Incorporate garlic and herbs and cook long enough to toast.
  9. Add in butter and allow it to coat the vegetables. Continue to cook and toss vegetables until the butter has browned.
  10. Remove the chanterelles from the pan and place them on a linen to rest.
  11. TO ASSEMBLE: Pour about a ¼ cup of cream into a bowl. Top the cream with gnocchi and follow by distributing the chanterelles liberally among the dish. Place garnishes throughout and grate an incredibly generous amount of Pecorino Romano PDO over the top.
culture: the word on cheese https://culturecheesemag.com/


  • Pecorino Romano does not actually refer to the city of Rome, but to the Romans, who were
    already making this cheese 2,000 years ago. Pecorino Romano P.D.O. was one of the first Italian cheeses to enjoy national and international popularity. Currently about 20,000 tons of Pecorino Romano are exported each year, 90% of which goes to North America.
  • Pecorino Romano P.D.O. is a “lactose-free” and “galactose-free” cheese, and can be safely consumed by people affected by galactosemia, or lactose intolerance. This distinctive trait is rendered possible by the specific production methodology of this cheese, through the use of processing aids rich in β- galactosidase (or lactase) such as “scotta innesto” (starter culture with a high microbial biodiversity) and calf rennet paste. (Source: AGRIS Sardegna)

This recipe is sponsored by Pecorino Romano P.D.O. 
Programme funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.

Pecorino Romano P.D.O.

The Pecorino Romano P.D.O.* is made with fresh whole sheep milk from herds that are raised freely in very specific regions of Italy, following ancient traditions that shepherds continue to adhere to still today. Accounting for 95% of the milk production, the Sardinian sheep is a breed well-known for its rusticity and adaptability. The benefits of the Pecorino Romano P.D.O. * have been recognized as far back as the time of the ancient Romans, with its production process staying constant for centuries. It is a hard cheese with a typical aroma and spicy taste. Its production is limited to the regions of Sardinia, Lazio, and the province of Grosseto in Tuscany. An authentic Pecorino Romano P.D.O. *can be recognized by a mark on the cheese’s crust that certifies the origin and quality. The past that accompanies the present as well as the future of Sardinia are inextricably linked to the Pecorino Romano. Pecorino Romano P.D.O. *, a cheese that has made history. The term “pecorini” in Italian means cheese made from sheep’s milk. (*) The production of Pecorino Romano is limited to the regions of Sardinia, Lazio, and the Grosseto province in Tuscany.

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