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Goat Cheese Gnocchi Recipe

Goat Cheese Gnocchi Recipe
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Try making your gnocchi and conquer your kitchen phobias! What are some of the things you’d like to try in the kitchen?

Ingredients

Scale
  • At least 2 pounds of Russet potatoes would be best.
  • Goat cheese that weighs 11 ounces
  • Half a cup of grated Parmesan cheese
  • Dried oregano (or chopped fresh oregano): 2 tablespoons (or 1/2 cups)
  • Three eggs
  • 6 quarts of all-purpose flour
  • Salt with 2 tablespoons
  • Ground black pepper to a fine powder

Instructions

  1. The oven should be preheated at 425 degrees Fahrenheit. Set aside a baking sheet lined with aluminium foil.
  2. Potatoes should be washed and dried before being pierced 5-6 times with a fork. Place on the baking sheet that has been lined with parchment paper. Bake for 45-60 minutes, depending on the size of the pan. A fork or knife should be able to penetrate the potatoes when they are done. Cool gently before removing it from the oven. Peel and shred the potatoes into a large mixing bowl after cooling enough to handle. Alternatively, you can use a potato ricer to do this task.
  3. Gather all of the ingredients for the dough into a large basin and begin to knead until it comes together.
  4. Knead the dough on a lightly floured surface until it is smooth. Then, using a kitchen towel, cover the dough in a giant ball or mound. Allow for a 30-minute rest period.
  5. Add salt to a big saucepan of water and bring it to a simmer. The gnocchi can be formed in the meantime. As you shape the dough, keep the kitchen towel over the rest of the dough and use about 14 cups to form a long rope about 1/2″ thick, as seen above. Cut the dough rope into 1-inch pieces with a sharp, non-serrated knife or an icing spatula. Place the pieces on a baking sheet that has been lightly dusted with flour.
  6. Place the gnocchi into the boiling water when you have a small batch ready to go (I boiled about half a cookie sheet worth). Remove with a large slotted spoon when they float to the top, about 3-5 minutes.

Notes

  • If you don’t have cake flour, subtract 2 tablespoons from each cup of all-purpose flour before adding it to the recipe.
  • If you want to see how the traditional gnocchi is made, do a Google search for “shaping gnocchi.” You’ll find lots of videos that demonstrate the traditional method.
  • Once the gnocchi has been placed in the boiling water, follow these instructions:
  • With a slotted spoon, scoop them up and drop them into a dish of ice-cold water after they have risen to the surface, which should take around 3–5 minutes. Let the gnocchi drain in a strainer and then run under cold water to stop cooking. Allow the water to drain.
  • To prevent them from sticking together, place them in a big container and drizzle them with olive oil. Continue cooking the gnocchi in this manner until all of them are tender. Keep in the fridge until you’re ready to eat.

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Find it online: https://alazharfoodie.com/goat-cheese-gnocchi-recipe/