Chevre Gnocchi Recipe
1000 Stone Farm mushroom ragout, broccolini, arugula, pesto
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Ingredients
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Gnocchi
Mushroom Ragout
Broccolini and Arugula
Pesto
Method
Gnocchi Preparation
- 1
- 2
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.
- 3
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.
- 4
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.
Mushroom Ragout
- 5
- 6
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.
Broccolini and Arugula
- 7
Prepare Broccolini
Blanch broccolini in boiling water for 2-3 minutes until bright green. Drain and toss with lemon juice, salt, and pepper.
Pesto Preparation
- 8
Make Pesto
In a food processor, combine basil, pine nuts, Parmesan cheese, olive oil, garlic, and salt. Blend until smooth.
Assembly
- 9
Combine and Serve
In a large bowl, combine the gnocchi, mushroom ragout, broccolini, and arugula. Drizzle with pesto and toss gently. Serve warm.
