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Recipe: Goat Cheese Gnocchi With Spinach, Olives, Roasted Red Peppers and Sweet Onions

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TWC News: Recipe: Goat Cheese Gnocchi With Spinach, Olives, Roasted Red Peppers and Sweet Onions
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Today's recipe uses a combination of goat cheese and part skim ricotta cheese to make homemade goat cheese gnocchi.

SERVES:
6-8 (see hints below)

INGREDIENTS:
8 ounces Chevre style goat cheese, room temperature
8 ounces part skim ricotta cheese
1 large egg
black pepper to taste

approx. 1 1/2 - 1 3/4 cup all-purpose flour (see procedure)

1 medium size sweet onion, thinly chopped
approx. 1 - 1 1/2 cups sliced roasted red peppers
approx. 8 ounces baby spinach
2-3 tablespoons olive oil for sauteing onions

approx. 1/2 cup sliced Kalamata olives (optional)

serve with grated Parmesan cheese if you like

PROCEDURE:
Use an electric mixer to combine 8 ounces of room temperature Chevre style goat cheese with 8 ounces of part skim ricotta cheese. Add 1 large egg and a little black pepper to taste.

Once that's nice and smooth, add 1/4 cup of all-purpose flour at a time until it forms a nice soft ball. It'll take 1 1/2 to 1 3/4 cups total. (see hints below)

The dough is going to be a little bit sticky but, at this point, place in onto a floured work surface, cut it into 4 equal pieces and then roll each one out into a 1-inch thick rope, and cut it crosswise into 3/4-inch wide pieces, placing those onto a floured baking tray as you go.

It's important to now place the tray into the refrigerator or, better yet, into the freezer so the gnocchi can firm up a bit.

Get a large pot of water going on the stovetop and add a splash of olive oil to another large pan, and cook 1 thinly chopped medium size sweet onion to soften.

Then, add a big handful of fresh baby spinach and let that cook down, and then add as much sliced roasted red pepper as you like.

Then, at this point, cook the chilled gnocchi in batches (you may only need half of the gnocchi depending on how many people you're serving) by carefully adding some of the gnocchi to the boiling water, and then, as soon as it comes back to a boil and the gnocchi float to the surface, use a slotted utensil to scoop the gnocchi into the pan with the spinach. (see hints below)

Add as many option sliced Kalamata olives as you like and it's good to go.

HINTS:
Using a little more flour to make the gnocchi will make the dough a little firmer but will help it hold up better in the boiling water. Either way, pay attention and scoop gnocchi out of water as soon as the water comes back to a boil and the gnocchi float to the surface. Otherwise they may start breaking up a bit if boiled too long.

This recipe makes enough gnocchi for 6-8 servings, so if you don't need to cook it all, completely freeze the unused gnocchi on a tray in the freezer and then bag in a freezer bag or two, and cook in boiling water directly from the freezer when needed. Just make sure when freezing that the gnocchi isn't sticking together. Dust with more flour to prevent that if needed.

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