Goat Cheese Gnocchi with Pepper Coulis

This recipe is so easy! I was shocked by how simple it was. And no potato? very strange. I was under the impression that gnocchi was always made out of potato; apparently not. After reading the recipe over I of course had to google gnocchi.

 

Wiki tells me that gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.

 

The dough is so simple, seriously!! Simple!! It is so soft and smooth in your hands, its heaven. You just want to keep touching it. When you finally bring yourself to cut into the long, soft roll of dough you are left with a row of perfect little pieces of gnocchi. It’s absolutely wonderful! Clearly this was a proud moment for me, lol. These dumplings are very soft before they are cooked and come out lovely and fluffy after their hot water bath. all that I wanted them to be.

 

The pepper coulis was easy too and seemed to go along well with the gnocchi but I don’t think I would make it again for myself. Perhaps I would make it for other people since this recipe is beautiful and tastes good… but I think next time I will try a different sauce.

 

Goat Cheese Gnocchi with Pepper Coulis

 

Pepper Coulis

1/4 cup olive oil

1 cup diced onion

2 1/2 cups diced red bell pepper

3/4 cup dry white wine

2 sprigs fresh thyme

2 sprigs fresh oregano

Goat Cheese Gnocchi

4 ounces fresh goat cheese, at room temperature

4 ounces cream cheese, at room temperature

3 tablespoons finely chopped green onion

2 tablespoons finely chopped Italian parsley *I used mint*

1 tablespoon finely grated lemon zest

2 eggs, separated

1 cup all purpose flour

1/2 teaspoon salt

 

Pepper Coulis

For pepper coulis, heat a saucepot over medium heat and add oil.

Add onion and sauté for 5 minutes, until translucent. Add peppers and sauté 3 minutes more.

Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside. *I did not strain*

 

Goat Cheese Gnocchi

For gnocchi, beat goat cheese and cream cheese until smooth. Stir in green onion, parsley, lemon zest and egg

yolks until smooth. Fold in flour.

Whip whites with salt to soft peaks and fold into goat cheese mixture in 2 additions.

Bring 4 L water to a boil and salt generously.

Cut dough into 2 pieces.

Roll out first piece into a log shape about ¾- inch in diameter and cut into ½ inch pieces.

Place on a floured tray and repeat with the second piece of dough. Drop gnocchi into water and simmer until they float, about 3 minutes.

Gently remove with a slotted spoon and set on a plate.

To serve, heat pepper coulis and spoon into a flat-bottomed bowl. Gently place warm gnocchi on top and serve.

 

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