J
jadaore
Guest
This could be done as a weeknight dinner, it literally took longer for the water to boil than it did to make the gnocchi. Honest.
Goat Cheese Gnocchi
chef demo from “1001” a restaurant in downtown Portland Oregon
Goes together very quickly. This made just enough for two servings when tossed with 1 chopped red bell, 1 onion, and about 4 cups fresh spinach all sautéed together, then topped all with some fresh tomato.
Next time I would double recipe in order to have leftovers for lunch, or if not making all the sautéed veges you’d want more gnocchi per serving.
Goat Cheese Gnocchi
1 5or6 oz log soft goat cheese, rm temp
2 egg yolks
1/4 c + - grated parm (or any good grated cheese such as ricotta salada)
chives, 1 or 2 Tbsp
1/2 tsp salt
1 c + - flour (I think I used about 3/4 c) Impt to add slowly, 1/4 c or less at a time
use hands* to mix all except flour. Add about 1/4 c flour at a time and work in well till texture is like that of bread or pizza dough, or just a bit firmer. When pressed dough should spring back slightly (work it about 3 min). At this point can let dough rest (at rm temp) a few min so it’s easier to work, but not really nec.
Roll into logs 1/2"-3/4" around. Cut on diagonal into 1” or less pieces, be consistent so they cook at the same time.. At this point can freeze or chill.
Boil about 2 min until they float. Restaurant boils them ahead and cover with moderate oil (not your most expensive) to hold up to one week. He had them completely submerged in oil, but said ok to just coat with oil for home.
Once they’re cooked, he sautéed in oil until they were browned on one side with fresh mild peppers and basil.
*good to wear gloves, not so much sticking
Goat Cheese Gnocchi
chef demo from “1001” a restaurant in downtown Portland Oregon
Goes together very quickly. This made just enough for two servings when tossed with 1 chopped red bell, 1 onion, and about 4 cups fresh spinach all sautéed together, then topped all with some fresh tomato.
Next time I would double recipe in order to have leftovers for lunch, or if not making all the sautéed veges you’d want more gnocchi per serving.
Goat Cheese Gnocchi
1 5or6 oz log soft goat cheese, rm temp
2 egg yolks
1/4 c + - grated parm (or any good grated cheese such as ricotta salada)
chives, 1 or 2 Tbsp
1/2 tsp salt
1 c + - flour (I think I used about 3/4 c) Impt to add slowly, 1/4 c or less at a time
use hands* to mix all except flour. Add about 1/4 c flour at a time and work in well till texture is like that of bread or pizza dough, or just a bit firmer. When pressed dough should spring back slightly (work it about 3 min). At this point can let dough rest (at rm temp) a few min so it’s easier to work, but not really nec.
Roll into logs 1/2"-3/4" around. Cut on diagonal into 1” or less pieces, be consistent so they cook at the same time.. At this point can freeze or chill.
Boil about 2 min until they float. Restaurant boils them ahead and cover with moderate oil (not your most expensive) to hold up to one week. He had them completely submerged in oil, but said ok to just coat with oil for home.
Once they’re cooked, he sautéed in oil until they were browned on one side with fresh mild peppers and basil.
*good to wear gloves, not so much sticking