Spinach-Goat Cheese Gnocchi
- Prep Time 0:30
- Cook Time 0:08
- Estimated Cost $7.50
- 35 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.
- 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
- Combine all ingredients except olive oil and sauce in a food processor.
- Pulse just until combined (avoid overmixing). You should have a very soft, sticky dough.
- Lightly flour (or cover with parchment paper) a baking sheet or a large platter and set aside.
- Spread a generous amount of flour on a clean, dry surface and flour your hands well.
- 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.
- Place the prepared dough "snakes" in the freezer for about 20 minute.
- Once the dough has chilled, use a sharp, lightly floured knife to slice the dough into 1" pieces.
- Heat about 2 tbsp olive oil in a large frying pan.
- Cook the gnocchi, working in batches if necesary, for 2-3 minutes per side, or just until golden brown.
- Serve the cooked gnocchi immediately, with the sauce of your choice and Parmesan or crumbled goat cheese.