Recipe: Goat Cheese Gnocchi

Credit: iStock / robynmac

Goat Cheese Gnocchi recipe

(Serves 4–6)

Fresh gnocchi are light and fluffy and make a unique and elegant appetizer. We like local goat cheese from Hilary’s Cheese or David Woods. The gnocchi freeze very well, simply toss the frozen gnocchi in a pot of boiling water and go from there. If using fresh, they can be made up to a day in advance of serving.

Ingredients

1 1/2 lbs (675 g) BC russet potatoes

1 tbsp (15 mL) fresh sage, minced

1 cup (250 mL) all-purpose flour

iStock / CaroleGomez

What herbs are in season in winter?

Hearty herbs like rosemary, sage, parsley and savoury are still available in the garden in December.

December is a great month to plant herb seeds, such as oregano, sage, chives and parsely, in an indoor clay pot. Once the seeds begin to sprout (usually within six weeks, depending on the soil and the temperature), place them under grow lights, and water and fertilize (with a half-strength solution) only when very dry.

Source: Green Mountain Gardener, University of Vermont Extension

1/2 cup (125 mL) fresh local goat cheese

1 egg, extra large

1 pinch salt

olive oil to coat

1 tbsp (15 mL) butter or olive oil

1 tbsp (15 mL) fresh sage, minced

1 clove garlic, minced

Hard cheese to grate on top

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto a clean cutting board. Add the sage and lightly mix.
Make well in centre of potatoes and sprinkle all over with flour, using all the flour. Place egg, salt and goat cheese in centre of well and, using a fork, stir into flour and potatoes—just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 1–2 minutes until ball is dry to touch. Sprinkle the outside of the ball with flour.
 

iStock / lebanmax

On a floured surface, roll a fist-sized ball of dough into a rope 3/4-inch in diameter and cut into 1-inch long pieces. Roll each piece into a small ball. Roll the pieces off of a fork to make grooves in the side of each gnocchi. Continue with remaining dough. Dust the gnocchi with flour while they sit.

Set 6 quarts of water to boil in a large pot. Set up an ice bath with 6 cups ice and 6 cups water near the boiling water. Add the gnocchi in batches to the boiling water; they will sink as they are added to the water. As gnocchi float to top, transfer them to the ice bath. Continue until all have been cooked. Let sit several minutes in the ice bath and drain well. Transfer to a tray, drizzle with olive oil and toss gently to coat. Store covered in the refrigerator until ready to serve.

To serve, heat a little butter in a skillet and add the chopped sage leaves and garlic. Add gnocchi and cook in batches until golden brown. Transfer to a serving place and top with a little grated firm goat cheese like Hilary’s goat cheddar or, as an alternative, some local sheep or cows milk cheese.

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