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.
Ingredients
- 3 russet potatoes peeled and chopped into chunks
- 2 cups flour
- 1 egg
- 2 oz goat cheese (good quality)
- 3 tbsp olive oil divided
- 1 cup crumbled sourdough bread
- 5 cloves garlic minced, divided
- 1 tsp salt divided
- 1 tsp fresh ground pepper divided
- 1 1/2 cups fresh Parmesan divided
- 1 cup Hen of the Woods (or similar) mushrooms sliced
- 4 tbsp butter
- 1 tbsp fresh thyme chopped
- 1/2 tbsp fresh sage chopped
- 1/2 cup dry white wine
Instructions
- Preheat oven to 425.
- Bring a large pot of salted water to boil. Add potatoes and cook until easily pierced by fork.
- Drain potatoes and allow to cool slightly.
- Transfer potatoes to large mixing bowl and mash down until no lumps remain.
- Add flour, egg and goat cheese. Mix until just combined using a spatula or hands.
- Using a gnocchi board (linked in post) or hands roll into gnocchi shapes adding more flour to keep from sticking and if too wet.
- 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.
- Meanwhile in small dish combine bread, 2 tbsp olive oil, 1/4 tsp salt, 1/2 tsp pepper and one minced garlic clove.
- Bake for 10 minutes. Remove from oven.
- Stir in one cup of cheese.
- Meanwhile prepare sauce. Add remaining olive oil to large skillet over medium heat. Once warm add mushrooms and saute for a few minutes.
- Add butter. Once melted add garlic and saute for a minute.
- Add thyme, sage, remaining salt and pepper. Saute for a couple more minutes.
- Stir in white wine. Simmer for a few more minutes.
- Plate gnocchi, top with herb butter sauce, breadcrumbs and fresh Parm.