Recipe by the chef Logan Kendall: Pecorino Gnocchi Pecorino Romano P.D.O. Gnocchi, Walnut & Pecorino Romano P.D.O. Cream, Chanterelles, Sorrel
Recipe by the chef Logan Kendall: Pecorino Gnocchi Pecorino Romano P.D.O. Gnocchi, Walnut & Pecorino Romano P.D.O. Cream, Chanterelles, Sorrel

8 oz Pecorino Romano P.D.O.

1 c AP flour

2 eggs

½ c fresh ricotta (see below)

1 tsp nutmeg

Salt & Pepper

Fresh Ricotta

4 c buttermilk

2 bay leaves

1 tbsp. kosher salt


1 tsp peppercorn


For the walnut & Pecorino Cream:

3 tbsp. Butter

3 tbsp. AP Flour

2 tbsp. walnut paste

1 ½ c Warmed Milk

1 Shallot (Julienned)

4 Cloves

3 Cinnamon Leaves

1 tbsp Bacon Fat

1 Egg Yolk

10 oz Pecorino Romano P.D.O. (Grated)

Salt & Pepper to taste


For the chantrelles:

½ lb chantrelles, cleaned

1 shallot

3 cloves garlic, minced

1 tsp fresh chopped lemon sage

2 sprigs thyme, thyme removed

1 tsp dill

3 tbsp bacon fat

Salt & Pepper to taste


For the 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 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 shinwa into another pot. Remove your curds left in shinwas and transfer into a container. Allow this mixture to cool in the walk in.

For the Gnocchi:

Combine ricotta and ½ the flour to 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 P.D.O.cheese, nutmeg, and salt & 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”. My favorite unit of measurement. Place a few gnocchi at a time into the water and cook until they float to the top. Once they float, remove them from the water and onto a linen to dry.
To order sear off your gnocchi in a hot pan with a bit of oil. Once you’ve achieved a good sear on both sides, mount in butter and baste until your butter has browned.

For the walnut & Pecorino Cream:

Melt your butter in a sauce pot until browned. Add flour, then whisk to form a roux. Cook your white 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. Mount in your walnut paste and then reduce to a simmer allowing it about 3 minutes to thicken. Whisk in bacon fat and egg yolk, then incorporate the pecorino into your sauce and allow the pecorino to melt. Season to taste with the salt and pepper.

For the chantrelles:

Crank a sauté pan up to high heat and throw in your bacon fat. Allow to melt and add quickly add in your chanterelles and shallot. Let sauté until shallot starts to become translucent. Incorporate garlic & herbs and let cook for just a second, just long enough to toast. Mount your butter in and allow it to coat the vegetables. Continue to cook and toss your vegetables until the butter has browned. Remove the chanterelles from the pan and place them on a linen to rest.

To Assemble Ingredients:
Pecorino Romano Gnocchi
Walnut & Pecorino Romano Cream
Fresh PR
Sorrel and Orchids

Plating Method:
Pour about a ¼ c of cream into a bowl. Top the cream with your gnocchi and follow by distributing the chanterelles liberally among the dish. Place your garnishes throughout and grate an incredibly generous amount of pecorino Romano over the top.

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.
The Pecorino Romano P.D.O. was one of the first Italian cheese 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.

Recipe by: Logan Kendall