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The history of the recipe for Potato Gnocchi alla Gricia and Pere al Cesanese coincides somewhat with mine and that of my brothers.

The vineyard, in the rolling hills of Olevano Romano, was given by our grandfather to our father, who built the cottage and carried on the passion for the cultivation of Cesanese.

As adults we decide to continue their passion and open the Le Cerquette farmhouse restaurant.

We transform the cottage with a style between the traditional and the modern, giving space to large windows for a mix between inside and outside and giving the image of eating among the vineyards. Then each of us followed his inclination and mine is the kitchen.

I feel at ease in the kitchen and unleash all my creativity every season following the aromas and flavours of the products of the garden, the countryside or the territory.

Olevano Romano is the land of wine and the prince of our lands is the Cesanese DOC wine.

For this reason, dishes based on wine or flavoured with its aromas could not be missed and in the autumn I present this recipe for potato gnocchi, a must in the Roman countryside, seasoned with a ‘correct Gricia’ with additions of pears flavoured with Cesanese wine.

Recipe of Potato Gnocchi alla Gricia and Pere al Cesanese

Ingredients for the gnocchi for 6 people:

  • 500 gr boiled potatoes
  • 200 gr re-milled durum wheat semolina with 1 egg
  • 100 gr Parmesan
  • Nutmeg
  • Salt and pepper.

Ingredients for the dressing:

  • 150 gr of Abate pears
  • 200 ml of Cesanese
  • 200 gr of Pecorino Romano
  • 200 gr of Bacon with Pepper

The preparation of the gnocchi begins by heating the potatoes in boiling water. Once cooked, pass them through a sieve while still hot and make a dough by adding the egg, Parmesan, salt, spices and flour a little at a time.

Once at the right consistency, cut the gnocchi not too large to be well flavoured with the sauce.

In the meantime, cut the pear into cubes which are blanched in a hot pan with olive oil, blending them with the red wine. Lower the heat and wait until the wine aroma recedes.

While you cook the gnocchi in abundant salted water, brown the cut bacon in a pan over low heat. Then remove the browned bacon from the pan and place it on a paper towel.

Drain the gnocchi and toss in the pan used to brown the bacon and sauté a couple of minutes over high heat.

Add the pears and stir with the pecorino far from the flame, if necessary add a ladle of hot unsalted water.

Serve and finish with the crispy bacon, grated pecorino, some ground black pepper and serve hot.

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