Califonia Bountiful
Side Dish

Semolina and cocoa gnocchi with pecorino and pistachios

This is easier than the better-known potato gnocchi, chef Luca Crestanelli said, and results in the same texture if the recipe is followed correctly. The semolina flour and water must be a 1:1 ratio.

Chef Luca Crestanelli
S.Y. Kitchen, Santa Ynez

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1 1/2 lb. semolina flour
3 tbsp. cocoa powder
2 3/4 to 3 cups water
2 tsp. salt
4 oz. grated pecorino
1 oz. pistachios, crushed or chopped


Mix semolina flour and cocoa powder in a large bowl. Heat water and salt in a pot until it boils for at least 10 seconds. Pour hot water over semolina-cocoa mixture and whisk until dough can be worked by hand. Work with hands until dough forms a uniform mass. Sprinkle a prep surface with semolina and roll dough into several long "snakes." Cut each snake into 1/2-inch pieces to create gnocchi. Roll gnocchi over a fork to finish the shape.

Bring another large pot of salted water to a boil, drop in gnocchi and cook for 5 to 6 minutes or until cooked through but retains a little bite. Remove and drain gnocchi, reserving about 1 cup of the cooking water. Place gnocchi in a sauté pan, add water and gently bring to medium heat. Add pecorino and gently stir until creamy. Spoon into serving bowls and garnish with pistachios.

Serves 4

Photo: © 2019 Silas Fallstich

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