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Gnocchi, A Recipe from PINE

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Gnocchi Recipe from PINE

Executive Chef Justin Dain


12 each Appetizer Portions

  1. 1 pound plus 1 tablespoon unsalted butter, divided 

  2. 2½ cups all-purpose flour

  3. 1 cup Parmesan cheese, grated

  4. 14 eggs 

  5. ¼ pound slab bacon

  6. ¼ cup vegetable stock

  7. ¼ cup Brussels sprout leaves

  8. 1 tablespoon crispy slab bacon

  9. 2 tablespoons pecorino cheese

  10. Salt to taste

  11. Chives to garnish


Bring 1 quart water, 1 pound butter, and salt to a boil.  Add flour, and stir until fully incorporated.

In a standing mixer with a paddle attachment, combine mixture and Parmesan.  Slowly add eggs one at a time.

Place mixture in a piping bag with a large plain tip.  Pipe small amounts into salted simmering water for 1 minute, and then shock the gnocchi in an ice bath.  Set aside gnocchi.

Dice slab bacon, and slowly render in a sauté pan on low to medium heat until crispy.  Cool and reserve.

In a sauté pan, add gnocchi and vegetable stock, and bring to a simmer.  Once stock is reduced by half, add Brussels sprout leaves, crispy slab bacon, and remaining butter.  Turn off the heat, and add the pecorino cheese and stir. Plate and garnish with chopped chives. 

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