Potato gnocchi with black pepper and gost cheese sauce


by: Chef Ria

When we have black truffles, we do a variation on this without adding any black pepper to the gnocchi dough, and using a slightly strong, more mature goat cheese (Robiolina di Capra, which comes from Piemonte) — about 4 1/4 ounces — and just 2 tablespoons of milk. We add some diced vegetables to the cheese sauce (2 tablespoons each of carrot, celery and onion, seasoned and stewed gently in 1 1/2 tablespoons of unsalted butter for 10 minutes or so, until they are just soft but have a little bits). Then, when we put in the chives, we add some freshly grated Parmesan (about 1/4 cup), and finish with some grated black truffle over the top.


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serves: 4

1/2 recipe quantity of potato gnocchi dough

2 teaspoons freshly ground black pepper (plus extra to taste)

3 tablespoons milk

5 2/3 ounces soft goat cheese (broken into pieces small bunch of chives, half of them chopped and the rest cut into matchsticks)

2 tablespoons freshly grated Parmesan (optional)

Nutrition Facts
Potato gnocchi with black pepper and gost cheese sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 638

  • Total Fat: 10.3 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.9 mg
  • Sodium: 274.6 mg
  • Total Carbs: 119.6 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 5.9 g
  • Protein: 18.9 g

how is this calculated?

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1.  Follow the recipe for potato gnocchi dough, mix the 2 teaspoons of freshly ground black pepper into the flour before you add it. Shape into gnocchi.

2.  Warm the milk in a sauté pan, add the goat cheese and let it melt gently to form a thick sauce. Grind in black pepper to taste.

3.  Bring a large pan of salted water to the boil, put in the gnocchi and keep stirring until they rise to the surface (a minute or so), then lift them cut carefully with a slotted spoon or a skimmer and put them into the sauce.

4.  Sprinkle in the chopped chives and toss the gnocchi around very carefully, just to coat them in the sauce. Add the Parmesan and a little of the cooking water, if you think the sauce needs loosening, but don't leave the gnocchi in the sauce any longer than about a minute, or they will start to break up.

5.  Serve garnished with the matchsticks of chives.

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