Chevre Gnocchi Recipe

Prepare Potatoes

Boil the potatoes in salted water until fork-tender. Drain, peel, and mash until smooth. Let cool.

Make Gnocchi Dough

In a large bowl, combine the mashed potatoes, ricotta, chevre, flour, egg, and salt. Mix until a dough forms, adding more flour if sticky.

Shape Gnocchi

Divide the dough into small pieces and roll them into 1-inch logs. Cut into 1-inch pieces and press with a fork to shape.

Cook Gnocchi

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add garlic and shallot, and sauté until translucent.

Cook Mushrooms

Add mushrooms to the skillet and cook until browned. Pour in vegetable broth and add thyme. Simmer until thickened, about 5-7 minutes. Season with salt and pepper.

Prepare Broccolini

Blanch broccolini in boiling water for 2-3 minutes until bright green. Drain and toss with lemon juice, salt, and pepper.

Make Pesto

In a food processor, combine basil, pine nuts, Parmesan cheese, olive oil, garlic, and salt. Blend until smooth.

Combine and Serve

In a large bowl, combine the gnocchi, mushroom ragout, broccolini, and arugula. Drizzle with pesto and toss gently. Serve warm.