Homemade herb gnocchi with Pecorino cheese sauce

Method
Prep:30min  ›  Cook:20min  ›  Ready in:50min 

Make the gnocchi

1. Heat the milk, 30g butter, bay leaf and a pinch of salt in a saucepan over medium heat.
2. When it starts to boil, remove and discard the bay leaf; sprinkle in the semolina flour, stirring with a whisk to prevent lumps. Keep stirring and cook for 10 minutes. Remove from heat and allow to cool.
3. Stir finely chopped herbs, nutmeg, grated Parmesan and egg yolk into the semolina mixture.
4. Preheat oven to 200 C / Gas 6. Grease a baking dish with butter; sprinkle breadcrumbs over the greased dish.
5. Use an ice cream scoop or spoon to create small balls of gnocchi; arrange in a layer in baking dish.
6. To make the cheese sauce: Dissolve potato starch in 2 tablespoons of milk; add remaining milk and pour into a saucepan. Stir in fresh cheese and butter; cook on low heat for 5 to 6 minutes, stirring continuously to make a smooth sauce.
7. Pour the sauce over the gnocchi, dot with some butter and sprinkle with aged Pecorino cheese. Bake in preheated oven for 15 to 20 minutes or until the top is golden and crisp.

More ideas:

Replace the fresh Pecorino cheese with any kind of soft cheese, even blue cheese or Italian gorgonzola for a sharper taste. As an alternative, serve with a simple butter and sage sauce.

See it on my blog

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