Goat Cheese Gnocchi


  • 3 potatoes, large Russets
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons goat cheese
  • 1 1/2 cups all purpose flour
  • 1 tablespoon kosher salt
  • 1/4 teaspoon fresh ground black pepper


  1. Preheat oven to 350.
  2. Wash and bake potatoes. While the potatoes are hot, scoop out the pulp, discard the skins. Pass the pulp through a ricer, combine the remaining ingredients.
  3. Bring a large pot of salted water to a boil.
  4. Place dough on floured surface, cut dough into six equal sized pieces. Roll each piece into long one inch diameter cylinders, cut cylinders in 3/4 inch pieces.
  5. Boil gnocchi in small batches until they float, about two minutes. Shock gnocchi in ice water, drain, toss with a little vegetable oil.
  6. Toss it with your favorite sauce and top with additional goat cheese.

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