Chavrie Goat Cheese Gnocchi Recipes

CHAVRIE GOAT CHEESE GNOCCHI

Steps:

• Bake the potatoes at 350°F until tender.
• Split in half and scoop out the pulp.
• Rice the pulp and mix with egg yolks , egg and Chavrie® mix well.
• Incorporate the flour until a stiff dough is formed.
• Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.
• Cook in boiling salted water.
• Serve the gnocchi tossed with butter or olive oil and chopped parsley
• Serving Suggestion:.
• Serve over your favorite tomato sauce.

GOAT CHEESE GNOCCHI WITH BACON, DATES AND KENTUCKY WINE SAUCE

Steps:

• Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Meanwhile put on a large pot of water to boil.
• On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough.
• When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi.
• Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.

GOAT CHEESE GNOCCHI WITH CARAMELIZED ONION AND THYME

Steps:

• In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt. Beat with a stiff whisk until mixture is smooth. Begin by adding 1/2 cup of flour, and gently kneading in. Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough. Do not add too much flour or overknead; dough should be soft, airy and very light. Cover dough, and refrigerate for 30 minutes.
• While dough is being chilled, prepare caramelized onions. In a large skillet over medium-low heat, melt 3 tablespoons of butter. Add onions and stir until coated. Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes. Remove from heat, and set aside at room temperature.
• Bring a large pot of lightly salted water to a boil. Set aside a large bowl of ice water. On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick. Using a long knife, cut into 1/2-inch-by-1-inch pieces. To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork. Place on a floured tray, and continue until all dough is used. Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath. As soon as gnocchi are cool, drain and set aside.
• Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi. Sauté gently until hot, and add Plugra. When butter has melted, add spinach and Parmigiano-Reggiano. Season with salt and pepper to taste, and toss gently. Transfer to a large serving platter, and top with a mound of the reserved caramelized onions. Serve immediately.

CHAVRIE FRESH GOAT CHEESE WITH DRIED CRANBERRIES AND WALNUTS

Steps:

• Place dried cranberries in a food processor and chop very quickly in pulse mode.
• Add chopped walnuts and pulse for 10 seconds.
• Place chopped dried cranberries, walnuts and mint in a plastic bag and shake until well mixed.
• Pour mixture onto a sheet tray.
• Remove Chavrie® from package while maintaining pyramid shape (see package for details) and gently press in each side in mixture until well coated.
• Serve on cheese board with crackers or rustic bread.
• Variations:.
• Replace dried cranberries with dried cherries, raisins or golden raisins.
• Replace walnuts with almonds, hazelnuts pine nuts.

VEGETARIAN LASAGNA WITH CHAVRIE GOAT CHEESE

Steps:

• Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
• Slice the peppers lengthwise into 1 1/2-inch strips.
• Preheat the oven to 375 degrees F.
• Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
• Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
• Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta.
• Spread sauce evenly over pasta.
• Dollop spoonfuls of the cheese mixture over the sauce cover.
• Repeat with the remaining eggplant, squash, goat cheese, and sauce.
• Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
• Let lasagna stand for 10 minutes before slicing.

RICOTTA GNOCCHI

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
• Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
• While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

MOLTEN CHEESE GNOCCHI

Steps:

• Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
• Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
• In a small bowl, mix together 3 cups cheese and the cream. Set aside.
• As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
• Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
• Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
• Divide dough and cover one batch with a damp kitchen towel.
• Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
• Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
• Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
• Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
• Repeat rolling, filling, and forming with second batch of dough.
• Preheat broiler with rack 4 inches below heating element.
• Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
• Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
• Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.