Gocce Pasta Recipe

Make pasta dough

On a clean work surface, mound 2.5 cups all-purpose flour and 0.5 cup semolina with 1 tsp salt. Make a well in the center and crack in 3 large eggs and 1 tbsp olive oil. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead by hand 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbsp more flour. Wrap in plastic and rest 30 minutes at room temperature.

Roll and shape gocce

Divide dough into 4 pieces. Working with one piece at a time, roll into a long rope about 1/2 inch (1.2 cm) thick. Using a bench scraper, cut into 3/4 inch pieces. Press each piece lightly with thumb to create a small hollow (a 'drop' or goccia). Keep pieces lightly dusted with flour. You should have about 40–50 pasta pockets depending on size.

Prepare filling

In a bowl combine 1 cup ricotta, 1/4 cup ricotta salata (or grated pecorino), 1/2 cup diced fresh mozzarella, 1/2 cup grated fontina, 1/2 cup grated parmesan, 1 egg yolk, 1 tbsp minced parsley, 1/4 tsp black pepper and 1/4 tsp salt. Mix until cohesive but still slightly loose (the yolk helps bind). Taste and adjust salt/pepper.

Fill pasta pockets

Using a small piping bag or a teaspoon, place about 1/2 tsp of five-cheese filling into the hollow of each gocce. Pinch lightly to close if needed but leave a small opening so filling and sauce meld during cooking. Place filled gocce on a floured tray.

Cook filled gocce

Bring a large pot of salted water to a gentle boil. Add the filled gocce in batches (do not overcrowd). Cook 2–3 minutes from when they float, checking one to ensure dough is cooked and cheese filling warm and melty. Use a slotted spoon to transfer to a warm bowl, reserving 1/2 cup pasta water for the sauce.

Make roux and deglaze

In a saute pan over medium heat melt 2 tbsp unsalted butter. Add 1 tbsp minced shallot and 1 tsp minced garlic; cook 1–2 minutes until translucent and aromatic but not browned. Sprinkle in 1 tbsp flour and stir to form a light roux, cooking 1 minute to remove raw flour taste. Deglaze with 1/4 cup dry white wine, scraping any bits from the pan; reduce by half.

Finish sauce

Add 1/2 cup stock and 1 cup heavy cream; bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Stir in 3/4 cup grated parmesan until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and whisk in 1 tsp white truffle oil. If sauce is too thick, thin with reserved pasta water (add 1–3 tbsp at a time) to reach a silky consistency that will coat the pasta.

Combine with cooked gocce

Return the pan to low heat, add cooked gocce to the sauce and gently toss to coat, being careful not to break the pasta pockets. Heat together 1 minute so filling warms through and sauce clings. Keep warm while finishing vegetables.

Sauté mushrooms

In a separate large skillet heat 2 tbsp extra-virgin olive oil over medium-high heat until shimmering. Add 10 oz sliced wild mushrooms in a single layer; let them brown without moving for 2–3 minutes, then stir and cook another 2 minutes until golden. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Add garlic and tomatoes

Add 1 tsp thinly sliced garlic and 1 cup halved cherry tomatoes to the mushrooms; cook 2 minutes until tomatoes begin to soften.

Wilt spinach

Add 4 cups baby spinach to the skillet, tossing until just wilted, about 1–2 minutes. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat. If vegetables released excess liquid, simmer briefly to concentrate flavors but avoid drying out.

Combine vegetables with pasta

Fold the sautéed mushrooms, spinach, and tomatoes into the pan with the sauced gocce, combining gently so each pocket gets some vegetables and sauce. Taste and adjust seasoning with salt/pepper as needed.

Dress arugula

In a small bowl toss 2 cups arugula with 1 tsp lemon juice, 1 tbsp extra virgin olive oil (finish), 1/4 tsp salt and a pinch of black pepper just before plating.

Plate and garnish

Divide the gocce, vegetables and sauce among 4 warmed plates (serving ~4). Mound a small handful of dressed arugula on top of each portion. Finish with 1/4 cup parmesan shavings sprinkled across the plates and an optional light drizzle (a few drops) of additional truffle oil if desired. Serve immediately.