In this Gnocchi Cacio e Pepe (translated as ‘cheese and pepper’) I have thrown in a little modern twist. To make a simple, quick and cost-effective gnocchi I have used labneh. Simply hang your Dewinkel Natural Unsweetened Yoghurt overnight and use this as a substitute for ricotta with a point of difference and a little wow factor. I have finished the dish by simply tossing our Mainland Grated Egmont Cheese through the warm gnocchi in the pan for a glossy and creamy coating allowing the cheese to be the unapologetic hero.View the recipe video
- 500g labneh – Dewinkel Natural Yoghurt (hung for 12 hours)
- 100g Mainland Shredded Parmesan
- 70g ‘00’ flour
- 1/2 tsp nutmeg
- 2 tsp porcini mushroom powder
- 2ea egg yolks
- Salt to taste
- 4L iced water bath
Mix all ingredients and roll into thin sausage like lengths.
Cut into 5–8cm lengths and set aside ready to be blanched.
Drop gnocchi into the boiling blanching pot and leave until gnocchi floats.
Remove gnocchi from the water and refresh in an ice bath.
Remove from ice bath and toss in olive oil to stop it from sticking again.
Reserve 100ml of pasta cooking water to finish your cacio e pepe.
Gnocchi Cacio e Pepe
- 150g labneh gnocchi
- 60g Kina Butter
- 10g olive oil
- 10g Mainland Unsalted Butter 250ml dashi
- 250g Mainland Grated Egmont Cheese
- Finish with fresh chopped herbs, radish sprouts & micro shiso or sango
- 1/2 tsp cracked black pepper - Lots of freshly cracked black pepper to finish and garnish
Sear and crisp your pre-blanched gnocchi in a hot frypan, remove from pan and set aside.
In same large pan over medium heat, melt butter, season with pepper, and toast for 1 minute. Whisk in dashi and bring to
a simmer. Add gnocchi and scatter in Kina Butter, tossing to combine and emulsify.
Decrease heat to low and sprinkle in Egmont, tossing and stirring until cheese melts. Adjust consistency and season with pasta water, if necessary.
Turn off heat, add sprouts and herbs and toss lightly to combine. Transfer to pasta bowls.
Garnish with more pepper, grated Egmont & fresh herbs.
- 4 shallots, thinly sliced
- 1 clove garlic, smashed
- 1×10cm square kombu
- 250ml sake
- 250g urchin (kina)
- 500g Mainland Unsalted Butter, diced
- 1 pinch xanthan gum
Prepare an ice bath.
In a saucepan over medium heat, combine shallots, garlic, kombu, and sake. Simmer until sake has almost completely evaporated. Remove and discard kombu.
Transfer mixture to a blender with kina. Purée while slowly adding butter one piece at a time.
When emulsified, blend in xanthan and season with salt. Transfer to a storage container and chill in ice bath. Dice ready to serve.