Goat Cheese Gnocchi in Herb Butter Sauce

Goat Cheese Gnocchi in Herb Butter Sauce combines homemade potato gnocchi with a sauce that features brown butter, sage, thyme, mushrooms and white wine. It's then topped with homemade breadcrumbs and fresh Parmesan. This dish is indulgent and fancy yet easier than you might think to prepare. Perfect for Valentine's Day if you decide to skip the busy restaurants and cook at home. And it's vegetarian! Jump to Recipe

Goat Cheese Gnocchi Ingredients:

I love to make homemade potato gnocchi. It's always been a favorite dish to order out, but when I realized how truly simple it was to make at home it became a staple in our house. My typically gnocchi recipe contains only three ingredients: potato, flour and egg. I've seen many versions that include ricotta, but considering I'm a HUGE goat cheese fan, I decided to experiment by adding it instead. MAN I'm glad that I did.

Instructions for Goat Cheese Gnocchi:

Making this gnocchi is incredibly easy. You first will boil your potatoes until you can easily pierce with a fork. About the same as you would for mashed potatoes. Drain, then add to a large bowl and mash down until no clumps remain. If your potatoes are on the smaller side use four. Then add egg, goat cheese and flour to the bowl. Mix together with a small spatula or your fingers (I use my fingers). I do not use my Kitchenaid Mixer for this recipe, as you want the gnocchi to be light and airy. I find using the Kitchenaid over-mixes, and they come out like hard little rocks.

Once mixed together, roll out your gnocchi. I use this cute little gnocchi board to get them to be restaurant quality. It's totally not necessary, you can simply form them by hand. However, it's only 10 bucks and make it even easier so why not!

Purchase Gnocchi Board Here

Once your gnocchi are rolled you only need to boil them for a few minutes and they're done! Drain and set aside.

Herb Butter Sauce Ingredients:

The sauce for this recipe incorporates olive oil, mushrooms (I used Hen of the Woods, however Crimini, Baby Bella or Shittake would all work), butter, garlic, thyme, sage, salt, pepper, white wine and fresh Parmesan.

Herb Butter Sauce Instructions:

Start by warming some olive oil in a large skillet over medium heat. Once warm, add mushrooms and saute for a few minutes. Add butter and stir.

Once butter has melted down add garlic and saute for a minute.

Stir in sage, thyme, salt and pepper and cook another minute. Then pour in white wine, bring to a simmer and cook for a few more minutes.

Homemade Breadcrumbs:

To make the breadcrumbs simple crumble a piece of sourdough bread or similar. Add it to a dish and mix with garlic, olive oil, salt and pepper. Bake at 425 degrees for about 10 minutes. Once done, stir in fresh Parmesan cheese.

Serving Goat Cheese Gnocchi in Herb Butter Sauce:

To serve this elegant dish start with gnocchi, drizzle with your herb butter sauce, sprinkle with breadcrumbs and lastly fresh Parmesan. Serve hot. This recipe pairs well with a dry white wine like Chardonnay or Pinot Grigio.

Storing Goat Cheese Gnocchi in Herb Butter Sauce:

This recipe makes a good amount of gnocchi, and it heats up great! Simply store in an airtight container in the refrigerator for up to five days. The sauce and breadcrumbs are best fresh, but if you do have leftovers I recommend heating the dish back up in the oven.

If you enjoyed Goat Cheese Gnocchi in Herb Butter Sauce you might also enjoy:

Homemade Creamy Basil Pesto Gnocchi

https://www.cuisineandcocktails.com/burrata-pesto-gnocchi/

https://www.cuisineandcocktails.com/handmade-gnocchi-with-bolognese-sauce/

https://www.cuisineandcocktails.com/handmade-gnocchi-with-bolognese-sauce/

Mushroom Pasta

https://www.cuisineandcocktails.com/mushroom-pasta/

Goat Cheese Gnocchi in Herb Butter Sauce

Goat Cheese Gnocchi in Herb Butter Sauce combines homemade potato gnocchi with a sauce that features brown butter, sage, thyme, mushrooms and white wine. It's then topped with homemade breadcrumbs and fresh Parmesan.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

• 3 russet potatoes peeled and chopped into chunks
• 2 cups flour
• 1 egg
• 2 oz goat cheese (good quality)
• 3 tablespoon olive oil divided
• 1 cup crumbled sourdough bread
• 5 cloves garlic minced, divided
• 1 teaspoon salt divided
• 1 teaspoon fresh ground pepper divided
• 1 ½ cups fresh Parmesan divided
• 1 cup Hen of the Woods (or similar) mushrooms sliced
• 4 tablespoon butter
• 1 tablespoon fresh thyme chopped
• ½ tablespoon fresh sage chopped
• ½ cup dry white wine

Method

 

1. Preheat oven to 425.
2. Bring a large pot of salted water to boil. Add potatoes and cook until easily pierced by fork.
3. Drain potatoes and allow to cool slightly.
4. Transfer potatoes to large mixing bowl and mash down until no lumps remain.
5. Add flour, egg and goat cheese. Mix until just combined using a spatula or hands.
6. Using a gnocchi board (linked in post) or hands roll into gnocchi shapes adding more flour to keep from sticking and if too wet.
7. Bring same large pot back to boil with new salted water. Boil gnocchi for about 3 minutes or until floating. Drain but don't rinse.
8. Meanwhile in small dish combine bread, 2 tablespoon olive oil, ¼ teaspoon salt, ½ teaspoon pepper and one minced garlic clove.
9. Bake for 10 minutes. Remove from oven.
10. Stir in one cup of cheese.
11. Meanwhile prepare sauce. Add remaining olive oil to large skillet over medium heat. Once warm add mushrooms and saute for a few minutes.
12. Add butter. Once melted add garlic and saute for a minute.
13. Add thyme, sage, remaining salt and pepper. Saute for a couple more minutes.
14. Stir in white wine. Simmer for a few more minutes.
15. Plate gnocchi, top with herb butter sauce, breadcrumbs and fresh Parm.