Directions for: Goat Cheese Gnocchi with Pepper Coulis
Ingredients
Pepper Couliscup olive oil
1 cup diced onion
2 cup diced red bell pepper
cup dry white wine
2 sprig fresh thyme
2 sprig fresh oregano
Goat Cheese Gnocchi4 oz fresh goat cheese, at room temperature
4 oz cream cheese, at room temperature
3 Tbsp finely chopped green onion
2 Tbsp finely chopped Italian parsley
1 Tbsp finely grated lemon zest
2 eggs, separated
1 cup all purpose flour
tsp salt
Directions
Pepper Coulis1. For pepper coulis, heat a saucepot over medium heat and add oil.
2. Add onion and saut for 5 minutes, until translucent. Add peppers and saut 3 minutes more.
3. Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside.
Goat Cheese Gnocchi1. For gnocchi, beat goat cheese and cream cheese until smooth. Stir in green onion, parsley, lemon zest and egg yolks until smooth. Fold in flour.
2. Whip whites with salt to soft peaks and fold into goat cheese mixture in 2 additions.
3. Bring 4 L water to a boil and salt generously.
4. Cut dough into 2 pieces.
5. Roll out first piece into a log shape about - inch in diameter and cut into inch pieces.
6. Place on a floured tray and repeat with the second piece of dough. Drop gnocchi into water and simmer until they float, about 3 minutes.
7. Gently remove with a slotted spoon and set on a plate.
8. To serve, heat pepper coulis and spoon into a flat-bottomed bowl. Gently place warm gnocchi on top and serve.
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