Gnocchi are a wonderful meal in themselves, topped either with a simple marinara, a light creme sauce or olive oil, herbs and cooked squash.
2 egg yolks
12 ounces whole milk Ricotta
3 ounces Goat Gouda or Raclette, finely grated
1-1/2 cups all-purpose flour
1/2 teaspoon nutmeg, freshly ground
2 teaspoons Sea salt
1/2 teaspoon white pepper
1/2 cup chiffonade basil for garnish
To make the gnocchi:
Combine the eggs, yolks, and ricotta in a large mixing bowl and whisk until completely smooth. Add Goat Gouda or Raclette cheese and fold with a spatula. Sift together flour, nutmeg, salt and pepper, then fold into egg mixture until just combined. Roll the dough out onto a lightly floured surface and shape into a log. Divide log into quarters with a pastry cutter or knife. Cover with a dry towel. Clear excess flour from the work surface. Working with one quarter at a time, roll the dough into long thin logs. Cut logs into consistent bite-size pieces.
Dust with flour and place on a sheet pan lined with parchment paper and dusted with flour. Refrigerate gnocchi to use the same day or freeze in a single layer then store in a ziplock bag in the freezer for up to two months.
To cook the gnocchi:
Bring salted water to a boil in a large pot. Add gnocchi and return to the boil. Cook gnocchi at a rolling boil for two minutes. They should be floating. Check for doneness by removing a gnocchi and cutting it in half. The texture should be uniform and cooked through the center. Remove the rest of the gnocchi and serve tossed with olive oil and butter or tomato sauce garnish with fresh basil.
Thanks to the Vermont Cheese Council for this recipe!