5 pounds Caprino ricotta, drained overnight, and passed through a tamis
1 pound Caprino goat cheese, passed through a tamis
1 whole egg
6 egg yolks
1½ cups Parmigiano Reggiano
3 to 4 cups flour
Salt and freshly ground black pepper
8 thin slices Speck
2 tablespoons goat butter, shaved on a mandolin
20 Brussels sprouts
Aged Italian goat cheese
Cracked black pepper
For the Caprino Gnocchi:
In a bowl, combine the ricotta cheese and the goat cheese. Add the egg and egg yolks and fold in the Parmigiano Reggiano and the flour. Season with salt and pepper. After mixing, cover the dough with plastic wrap, and rest. Form by hand into gnocchi and refrigerate. Bring a large pot of water to a boil and season heavily with salt. Bring the water down to a simmer. Cook the gnocchi, just until outside sets but maintains a creamy center. Drain the gnocchi, reserving the pasta water.
To Assemble and Serve:
Preheat the oven to 350°F. Lay out the slices of speck on parchment paper, and dry in the oven for 15 minutes, in between 2 sheet pans. Once the speck slices have dried, break them into a fine crumble. Melt the goat butter in a pan. When the foam from the butter subsides, add the gnocchi to the pan with the shaved Brussels sprouts. Add a little pasta water to the pan to avoid drying out the gnocchi. Transfer the Caprino Gnocchi and the Brussels sprouts to a plate, and top with some foamed goat butter. To garnish, crumble the dried speck, grate some aged Italian goat cheese, and sprinkle some cracked black pepper over the gnocchi.