For the Gnocchi:
Pate a choux dough
¼ cup Pecorino Romano P.D.O.
tbsp Spiceology Mediterranean seasoning
For the Pesto:
Basil 1 cup
Pecorino Romano P.D.O. ¼ cup
Almonds 2 tbsp.
Oil to blend
For the Gnocchi:
“I like to tie designated sanitary dental floss to each handle of the pot creating a zip line to cut the dough.”
For the Pesto:
Plating Method:
Plate and garnish with fresh basil, some more pesto, and Pecorino Romano P.D.O.
Did you know?
The Pecorino Romano P.D.O. is naturally “lactose free” * (*The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process. It contains galactose in quantities below 2,7 mg/kg), and can be safely consumed by people affected by = galactosemia (being galactose-free) or lactose intolerance (being lactose-free). This distinctive trait is rendered possible by the combined action of cheese maturation and enzymes naturally found in milk and through the use of processing aids such as “scotta innesto” (starter culture with a high microbial biodiversity) and lamb-rennet paste.
Recipe by: Mikel Anthony, Chef’s Roll: chefsroll.com