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.
- FOR GNOCCHI:
- 8 oz Pecorino Romano PDO
- 1 cup all-purpose flour
- 2 eggs
- ½ cup fresh ricotta (see recipe below)
- 1 teaspoon nutmeg
- Salt and pepper, to taste
- 2 tablespoons butter
- FOR FRESH RICOTTA:
- 4 cups buttermilk
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon peppercorn
- FOR WALNUT AND PECORINO CREAM:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons walnut paste
- 1½ cup milk, warmed
- 1 shallot, julienned
- 4 cloves
- 3 cinnamon sticks
- 1 tablespoon bacon fat
- 1 egg yolk
- 10 ounces Pecorino Romano PDO, grated
- Salt and pepper to taste
- FOR CHANTERELLES:
- ½ pound chantrelles, cleaned
- 1 shallot
- 3 cloves garlic, minced
- 1 teaspoon fresh chopped lemon sage
- 2 sprigs thyme, leaves removed
- 1 teaspoon dill
- 3 tablespoons bacon fat
- 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.
- 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.
- 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.
- 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.
- 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.
- Add milk and whisk well to evenly incorporate the roux. Add cloves, cinnamon leaves, and shallot and bring to a boil over medium heat.
- 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.
- 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.
- Add in butter and allow it to coat the vegetables. Continue to cook and toss vegetables until the butter has browned.
- Remove the chanterelles from the pan and place them on a linen to rest.
- 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/
DID YOU KNOW?
- 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.