Goat Cheese Gnocchi with Ramp Pesto
Ramp Pesto
Cook time: 10 minutes
Makes: 1 cup
INGREDIENTS:
- 1 bunch ramp leaves, roughly chopped
- 3 ramp bulbs, roughly chopped
- 1 cup fresh spinach leaves, chopped
- ¼ cup toasted pine nuts
- 2 tbs fresh lemon juice
- ¼ tsp red pepper flakes
- ½ -¾ cup olive oil
- ½ cup grated parmesan cheese
- 1 tsp kosher salt
- ¼ tsp black pepper
PREPARATION:
Into the bowl of a food processor, place the ramp leaves, bulbs, spinach, pine nuts, lemon juice,
red pepper flakes, salt, and pepper. Pulse to finely chop everything together. With the blade
running, slowly drizzle in the olive oil, taking breaks to wipe down the sides of the bowl as
needed. Taste pesto and add additional olive oil until desired consistency is met. Pulse in the
parmesan cheese, taste again, and add additional salt, pepper, or lemon juice as preferred.
Transfer to a bowl and set aside.
Remove the truffles from the fridge right when you are ready to coat them in the chocolate.
Using two small spoons, carefully place one truffle ball in the melted chocolate and use the
spoons to turn it over gently, covering in a layer of the chocolate. Remove and place on a plate
lined with parchment paper. Repeat with the remaining truffles and then sprinkle the top of half
of the truffles with Maldon salt and the other half with crushed pistachios. Return to the fridge for
10 minutes before serving
Goat Cheese Gnocchi
Cook time: 50 minutes
Serves: 2 as an entree
INGREDIENTS:
- 6oz Sirocco Ridge Big Softy Goat Cheese, at room temperature
- ½ cup all purpose flour + extra for dusting
- 1 egg
- ¼ cup grated Sirocco Ridge manchego style goat cheese (or parmesan cheese)
- 2 tbs olive oil
- lemon juice, Maldon salt, and additional grated manchego style goat cheese for garnish
PREPARATION:
Into a large mixing bowl, add the goat cheese, ½ cup flour, egg, and ¼ cup grated manchego
style goat cheese (or parmesan). Use a fork to whisk the egg and combine with the cheeses
and flour. Lightly flour your hands and gently knead the loose dough together into a ball. It will
be very sticky. Leave the dough ball in the bowl, cover with plastic wrap and chill in the
refrigerator for at least 30 minutes.
Once chilled and rested, remove the dough from the refrigerator and cut into four equal pieces.
Working with one piece at a time (covering the remaining pieces in the plastic wrap while you
work), lightly flour the counter surface and your hands. Form the dough into a log and then roll
on the counter, moving your hands outward and then back in, creating a long rope shape, about
½ inch in thickness. Once you have a long rope, use a sharp knife or dough scraper to slice the
dough ropes into ½ inch pieces, creating the individual gnocchi. Carefully transfer the gnocchi to
a sheet pan dusted with flour and set aside while you roll out the remaining dough. Cover with
plastic wrap and set aside.
Bring a large pot of water to a boil. Add a small palmful of kosher salt to the water. Working in
two batches, carefully lower half of the gnocchi into the water. Cook until plump and all of the
gnocchi has risen to the top of the water, 1-2 minutes in total. Use a slotted spoon or spider
strainer to remove the gnocchi from the water, transferring to a plate lined with a clean kitchen
towel or paper towel. Set aside while you cook the second batch of gnocchi. Reserve 1 cup of
gnocchi cooking water.
Set a large skillet over medium heat. Warm 2 tbs of olive oil in the pan before adding ½ of the
gnocchi in a single layer. Sear, undisturbed, for 2 minutes before flipping and searing for 1
additional minute on the other side. Remove seared gnocchi from the pan and set aside.
Drop the heat on the pan to medium low and add ½ cup of the ramp pesto. Stir to warm through
and then pour in ¼ cup of the gnocchi cooking liquid. Stir to combine and bring to a simmer,
adding more gnocchi water as needed for desired consistency. Remove the pan from the heat
and add the gnocchi to the sauce, tossing to combine and coat. Transfer to a serving dish and
garnish with a spritz of lemon juice, Maldon salt, and freshly grated manchego style goat
cheese. Serve immediately