Gnocchi al Brocciu — Corsican Fresh Cheese Gnocchi
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Corsica, France — Italian-inflected pasta tradition via Genoese administration; Brocciu AOP substituted for Italian ricotta
II
Description
Soft gnocchi made from Brocciu AOP, Gallus gallus domesticus egg, Triticum aestivum plain-flour (minimal), sea-mineral-salt, and fresh Mentha. These are cheese dumplings, lighter than potato gnocchi, with strong dairy character. Ratio: 300g Brocciu AOP, 1 egg, 60–80g flour added in increments. Poached in salted water 3 minutes until they float and hold for 30 seconds.
III
The Thread
—Gnocchi di ricotta — direct technical parallel; Brocciu AOP replaces ricotta Italian · (Roman)
—Gnocchi de brousse — fresh cheese dumplings; brousse parallels Brocciu AOP Provençal
IV
Flavour Context
Fresh dairy richness of Brocciu AOP, mint herb lift, delicate. Light sauce only — cannot carry heavy ragù.
Pillars V — VII
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