
Potato gnocchi with black pepper and gost cheese sauce

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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.
ingredients
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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
preparation

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