Goats cheese gnocchi
With velvety gnocchi, creamy goats cheese and fresh greens, this recipe is a treat at any time of the year.
- 250gpotatoes, peeled, boiled and mashed
- 50ggoats cheese
- 100gplain flour
- 5gdried oregano
For the sauce:
- 30gplain flour
- 10gvegetable bouillon (or 2 stock cubes)
- 75mlwhite cooking wine
- 250gwater (approx.)
- 80gdouble cream
- 200gleeks, shredded
- 250gmange tout
- 50gcut pea shoots
- 20gfat leaf parsley, finely chopped
- 50mlcold-pressed rapeseed oil
- Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano.
- 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.
- 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.
- For the sauce: melt the margarine in a pan and add the flour and the bouillon paste. Stir well until dissolved.
- 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.
- Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.
- Pour boiling water from the kettle over the mange tout and leeks. Leave to stand for 2 mins, then drain.
- Mix the mushrooms, leeks, mange tout and chopped parsley into your sauce. Pour a portion into each serving bowl.
- Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.
- 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.