BrokeAss Gourmet

BrokeAss Gourmet

Spinach-Goat Cheese Gnocchi

  • Prep Time 0:30
  • Cook Time 0:08
  • Estimated Cost $7.50
  • 4 Comments

Creamy, slightly nutty goat cheese plays gloriously with fresh baby spinach. A dash of nutmeg (which is good with both dominant flavors) pulls it all together, and it's all presented in a pillowy package with a golden-brown exterior. 

I paired these absurdly easy but very impressive pasta pillows with some fresh tomato sauce, but they would also be good with some browned butter and seared chard--maybe even with some crumbled bacon on top.

Ingredients

  • 1 cup (packed) fresh baby spinach $1
  • 4 oz. creamy goat cheese (chevre) $3.50 for 8 oz.
  • 1 large egg $1.50 for 6
  • 1 clove garlic, peeled Pantry
  • couple dashes of nutmeg $1.50 for 1 oz.
  • 1/2 tsp each salt and pepper Pantry
  • 2/3 cup all purpose flour, plus more for rolling Pantry
  • extra virgin olive oil, for frying Pantry
  • Sauce of your choice (I used tomato), optional

Recipe Serves 2

Directions

  1. Combine all ingredients except olive oil and sauce in a food processor. 
  2. Pulse just until combined (avoid overmixing). You should have a very soft, sticky dough.
  3. Lightly flour (or cover with parchment paper) a baking sheet or a large platter and set aside. 
  4. Spread a generous amount of flour on a clean, dry surface and flour your hands well. 
  5. Working quickly, pick up about half of the dough and roll it into a snake, about 8 inches long. Lay the snake on the prepared baking sheet or platter and sprinkle lightly with flour. Repeat with the remaining dough.
  6. Place the prepared dough "snakes" in the freezer for about 20 minute.
  7. Once the dough has chilled, use a sharp, lightly floured knife to slice the dough into 1" pieces. 
  8. Heat about 2 tbsp olive oil in a large frying pan.
  9. Cook the gnocchi, working in batches if necesary, for 2-3 minutes per side, or just until golden brown.
  10. Serve the cooked gnocchi immediately, with the sauce of your choice and Parmesan or crumbled goat cheese.

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What They're Saying

cathy @ Noble Pig, on Aug 29, 07:06 AM, wrote:

Wow these do look easy and yummy…love, love, love!

Alex, on Sep 9, 07:39 PM, wrote:

Made these tonight… delicious! I used herbed goat cheese instead of regular goat cheese in order to get a little extra flavor. I also used Marinara sauce to go with. I will definitely make again! Another great recipe.

Summer, on Oct 3, 10:05 AM, wrote:

These looks good, but is there a way to make it ahead of time? Like refirgerate overnight and cook for dinner the next day?

Melanie Campbell, on Nov 29, 10:40 PM, wrote:

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