Goats cheese gnocchi

With velvety gnocchi, creamy goats cheese and fresh greens, this recipe is a treat at any time of the year.

Main courses
The fresh greens are a perfect complement to the creamy goats cheese
  • Preparation time 35 mins (prep. time)
  • Cooking time 20 mins (cooking time)
  • Serves 4

Ingredients

  • 250g/10oz Potatoes, peeled, boiled and mashed
  • 50g/2oz Goats cheese
  • 1 Egg
  • 100g/4oz Plain flour
  • 5g/1tsp Dried oregano

 

For the sauce:

  • 30g/1oz Margarine
  • 30g/1oz Plain flour
  • 10g/2tsp Vegetable bouillon (or 2 stock cubes)
  • 75ml/3oz White cooking wine
  • 250g/10oz Water (approx.)
  • 80g/3oz Double cream

 

To serve:

  • 200g/8oz Leeks, shredded
  • 150g/6oz Mushrooms
  • 250g/10oz Mange tout
  • 50g/2oz Cut pea shoots
  • 20g/1oz Flat leaf parsley, finely chopped
  • 50ml/2oz Coldpressed rapeseed oil

Method

  1. Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano.
  2. Use your hands to work the mixture into a ball, making sure it is well mixed. Divide the dough into pieces and roll out on a floured board until about 1.5cm in diameter, cut into pieces around the thickness of your thumb. Use a fork to press the gnocchi lightly.
  3. Drop into boiling, salted water in batches. When they float to the surface they're cooked. Remove and drop into a bowl of chilled water. Continue with the remainder until you've used up all the dough.
  4. For the sauce: melt the margarine in a pan and add the flour and the bouillon paste. Stir well until dissolved.
  5. Stir in the wine and mix until you have a thick paste. Now add the water a little at a time until you have a smooth sauce. Stir in the cream and adjust the seasoning. Add additional water to make a smooth velouté which covers the back of a spoon.
  6. Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.
  7. Pour boiling water from the kettle over the mange tout and leeks. Leave to stand for 2 mins, then drain.
  8. Mix the mushrooms, leeks, mange tout and chopped parsley into your sauce. Pour a portion into each serving bowl.
  9. Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.
  10. Add a portion of the gnocchi on top of the sauce in each bowl. Top with a few pea shoots and then drizzle around the oil.