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Sheep's cheese gnocchi served
Tasty homemade gnocchi with sheep's cheese

Sheep's Cheese (Pecorino) Gnocchi

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Gnocchi is dumplings, not pasta. The secret to good gnocchi is minimising the moisture content of the potato: the less water we introduce, the less flour is needed, and the softer, 'cloudier' the result. The marked saltiness of the sheep's cheese (Pecorino style) counterbalances the sweetness of the potato beautifully.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Rustic Italian

Ingredients

Equipment Needed

  • Potato ricer (essential!)
  • Large pot
  • Slotted spoon
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Boil the potatoes in their skins in salted water. Peel while still hot and pass through a potato ricer. Spread out to let the moisture steam off and cool down.

Tip: Boiling in skins protects the potato from absorbing water. Steaming off (drying out) is key!
2 ✓

Add the flour, egg yolk, and salt to the cooled potato. Quickly knead into a soft dough.

Tip: Do not knead for long! Stop as soon as it comes together, otherwise it will become gluey.
3 ✓

Roll into logs, cut into gnocchi size, and pattern with a fork.

Tip: The ridges pick up the buttery sauce.
4 ✓

Boil in bubbling salted water until they float to the top (approx. 2 minutes).

Tip: Don't wait long; remove as soon as they float, or they will get soggy.
5 ✓

Melt the butter in a frying pan, toss the gnocchi in it to brown slightly, then sprinkle with the sheep's cheese, pepper, and parsley.

Tip: Frying gives a crust to the soft dumpling (texture play).

Recipe FAQ

It fell apart in the water.
There was too little flour, or not enough egg (binder). Always do a test boil with one piece!
It turned out hard and rubbery.
You over-kneaded the dough. Gnocchi dough should just be brought together, not kneaded, as gluten toughens it.

Ingredients

  • 500 g Potatoes (floury variety, e.g., Maris Piper or King Edward)
  • 150 g Plain flour (as much as needed)
  • 1 whole Egg yolk
  • 1 pinch Salt
  • 200 g Sheep's cheese (Pecorino, grated or crumbled)
  • 50 g Butter
  • 10 g Fresh parsley
  • 1 pinch Freshly ground black pepper