Best Goat Cheese Gnocchi With Sundried Tomato Brown Butter Sauce Recipes

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GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE



Goat Cheese Gnocchi With Sundried Tomato Brown Butter Sauce image

Ready, Set, Cook! Special Edition Contest Entry: This is a great way to liven up an everyday night. These gnocchi are light and delicate and the sauce is packed with flavor.

Provided by egurman

Categories     Potato

Time 40m

Yield 3 quarts, 4-5 serving(s)

Number Of Ingredients 13

1 lb Simply Potatoes Traditional Mashed Potatoes
6 ounces goat cheese, at room temperature
1 cup all-purpose flour
1 pinch salt
1 egg
1/4 cup canola oil
2 ounces butter
1 shallot, minced
1/4 cup sun-dried tomato, diced
1/2 teaspoon fresh thyme leave
1/2 teaspoon white wine vinegar
2 ounces parmesan cheese, grated
2 tablespoons chopped parsley

Steps:

  • Place a large pot of water over high heat and bring to a boil.
  • While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center 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 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
  • Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.

Nutrition Facts : Calories 583.1, Fat 43.5, SaturatedFat 20, Cholesterol 123.1, Sodium 667.2, Carbohydrate 28.5, Fiber 1.3, Sugar 2.6, Protein 20.2

LOW CARB GOAT CHEESE GNOCCHI



Low Carb Goat Cheese Gnocchi image

This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates. See a video of the author preparing this recipe. Do a search in YouTube with the words "Low Carb Gnocchi."

Provided by Mr. Sandman

Categories     European

Time 50m

Yield 172 Gnocchi, 4 serving(s)

Number Of Ingredients 6

1/2 cup soy flour, sifted
1/2 cup all-purpose flour, sifted
1 1/2 cups parmesan cheese, grated
3 large egg yolks, only
8 ounces goat cheese, softened
8 ounces cream cheese, softened

Steps:

  • Bring a large pot of water to a gentle boil.
  • Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
  • Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.

Nutrition Facts : Calories 707.2, Fat 53, SaturatedFat 30.8, Cholesterol 278.7, Sodium 1055.9, Carbohydrate 20.9, Fiber 0.4, Sugar 3.7, Protein 37.7

CHAVRIE GOAT CHEESE GNOCCHI



Chavrie Goat Cheese Gnocchi image

This is a great twist on a an Italian classic dish! You must try it! The fresh goat cheese adds a creaminess that is out of this world!

Provided by Corrinne J

Categories     Potato

Time 43m

Yield 6 serving(s)

Number Of Ingredients 7

2 baking potatoes
2 egg yolks
1 egg
1 (5 1/3 ounce) package chavrie fresh goat cheese
2 -4 ounces all-purpose flour
1 pinch nutmeg
season with salt and pepper

Steps:

  • Bake the potatoes at 350°F until tender.
  • Split in half and scoop out the pulp.
  • Rice the pulp and mix with egg yolks , egg and Chavrie® mix well.
  • Incorporate the flour until a stiff dough is formed.
  • Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.
  • Cook in boiling salted water.
  • Serve the gnocchi tossed with butter or olive oil and chopped parsley
  • Serving Suggestion:.
  • Serve over your favorite tomato sauce.

Nutrition Facts : Calories 194, Fat 9.8, SaturatedFat 6, Cholesterol 118, Sodium 145.1, Carbohydrate 17.3, Fiber 1.1, Sugar 1.1, Protein 9.1

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