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Goat's cheese gnocchi
With velvety gnocchi, creamy goat's cheese and fresh greens, this recipe is a treat throughout the year.
- 35 minutes prep. time
- 20 minutes cooking time
- Serves 4
- Pies & savoury treats, Vegetarian
Ingredients
For the gnocchi
- 250g potatoes, peeled, boiled and mashed
- 50g goat's cheese
- 1 egg
- 100g plain flour
- 5g dried oregano
- Salt and pepper
For the sauce
- 30g margarine
- 30g plain flour
- 10g vegetable bouillon (or 2 stock cubes)
- 75ml white cooking wine
- 250g water (approx.)
- 80g double cream
To serve
- 200g leeks, shredded
- 150g mushrooms
- 250g mangetout
- 50g cut pea shoots
- 20g flat-leaf parsley, finely chopped
- 50ml cold-pressed rapeseed oil
Method
Storing fresh gnocchi
Once the gnocchi is made it can be frozen and then cooked straight from frozen.
Step 1
For the gnocchi
Place the potato in a bowl and crumble in the goat's cheese. Add the egg, salt and pepper, flour and oregano.Step 2
Use your hands to work the mixture into a ball, making sure it is mixed well.
Step 3
Divide the dough into pieces and roll out on a floured board until about 1.5cm in diameter, cut into pieces around the thickness of your thumb. Use a fork to press the gnocchi lightly.
Step 4
Drop the gnocchi into boiling, salted water in batches. When they float to the surface they're cooked. Remove and drop into a bowl of chilled water. Continue with the remainder until you've used up all the dough.
Step 5
For the sauce
Melt the margarine in a pan and add the flour and the bouillon paste. Stir well until dissolved.Step 6
Stir in the wine and mix until you have a thick paste. Now add the water a little at a time until you have a smooth sauce.
Step 7
Stir in the cream and adjust the seasoning. Add additional water to make a smooth velouté, which covers the back of a spoon.
Step 8
To serve
Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.Step 9
Pour boiling water from the kettle over the mangetout and leeks. Leave to stand for 2 minutes, then drain.
Step 10
Mix the mushrooms, leeks, mangetout and chopped parsley into your sauce. Pour a portion into each serving bowl.
Step 11
Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.
Step 12
Add a portion of the gnocchi on top of the sauce in each bowl. Top with a few pea shoots and then drizzle around the oil.
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