Gnocchi with Goat Cheese Cream Sauce
“Tender potato gnocchi served in a rich and creamy goat cheese sauce, creating a comforting and flavorful dish.”
Flour
Egg
Goat Cheese
Heavy Cream
Pepper
GnocchiWhere it comes from
Gnocchi with goat cheese cream sauce is a comforting Italian dish that highlights the beauty of homemade pasta and rich cheese. Originating from Northern Italy, gnocchi has been cherished for generations as a versatile and satisfying meal. A surprising detail is that the word 'gnocchi' is derived from the Italian word for 'knuckles', referencing the traditional shape of these tender dumplings.
On the Palate
Ingredients
Serves 4
How it's made
5 steps · Show ↓48 min active
How it's made
5 steps · Show ↓- 120 min
Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let them cool slightly before peeling.
- 210 min
Pass the peeled potatoes through a ricer onto a floured surface. Make a well in the center, add the flour and egg, and gently combine to form a soft dough. Avoid overworking to keep it light.
Watch outOverworking the dough will make the gnocchi tough instead of tender.
- 310 min
Roll the dough into long ropes, about 1-inch thick, and cut into bite-sized pieces. Dust with flour to prevent sticking.
- 43 min
Bring a pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 55 min
In a saucepan over low heat, melt the goat cheese with heavy cream, stirring until smooth. Season with pepper and a pinch of salt. Toss the cooked gnocchi in the sauce until well coated.
