Instead of boiled potatoes, mashed potatoes or pasta, try these gnocchi as a starch for your next dinner. They go great with roasts, stews, chops, medallions and lots of vegetarian entrees. I love gnocchi, whether slathered with butter, tossed with olive oil or graced with sauce or gravy. Their texture is highly satisfying and filling, and leftovers can be saved for the next day. Thanks to former executive chef Anthony Gray of High Cotton restaurant in Charleston, SC.
6 oz. unsalted butter
1 1/2 cups water
2 cups all purpose flour
Salt, to taste
2 tbsp. Dijon mustard
1 tbsp. chives, chopped
1 tbsp. tarragon, chopped
1 tbsp. mint, chopped
1 cup goats milk ricotta cheese or fresh chevre
5 or 6 large farm eggs
1. Melt the butter in a heavy bottom pot, add water and flour. Stir with a wooden spoon over medium high heat. Season the mixture with salt and continue to stir until dough becomes very smooth and pulls away from the sides.
2. Remove dough from heat and transfer to a small table top mixer fitted with a paddle attachment. Add mustard, herbs and cheese and slowly beat until well mixed. Once incorporated, add in eggs one at a time, mixing thoroughly after each addition.
3. Place dough in a pastry bag and let it rest for 45 minutes. Meanwhile, bring a large pot of water to a boil and season with salt.
4. Once rested, slowly squeeze the dough out of the pastry bag, cutting 1/2″ pieces with scissors directly into boiling water. The gnocchi are done when they begin to float.
5. Remove gnocchi from water and let them rest on a plate lined with parchment paper. Allow to dry, then sauté in butter. Add your favorite vegetables. Serve.
SERVES 2 – 4