Goat Cheese Gnocchi

Goat Cheese and Chive Gnocchi

serves 2-4

Submitted by Kelsey
4 Stars

4 ounces goat cheese
1/2 cup Parmesan cheese, shredded
1 egg, lightly beaten
1/2 cup fresh chives, chopped
1 1/4 teaspoons salt
White pepper
Thyme
1/2 - 3/4 cup all purpose flour
3 tablespoons butter

In a small mixing bowl, combine goat cheese, Parmesan, egg, 1/4 cup chives and 1 teaspoon salt. Mix with a fork until smooth. Add flour a spoonful at a time until dough comes together but is still a little wet.

Lightly flour a work surface and line a jelly roll pan with wax paper. On the floured surface, knead dough for about a minute. If it's still a little sticky, add some flour as needed, a spoonful at a time.

Divide dough in half. Flour hands and roll into each piece back and forth until it becomes a rope about 1-inch thick. Cut each rope into 1-inch pieces. If desired, roll each piece against the back of a fork to add texture. Place gnocchi on wax paper-lined pan and refrigerate for 10 minutes.

Bring a pot of water to boil for the gnocchi.  When water is boiling, salt generously. Add gnocchi and cook for 2-3 minutes, or until they rise to the surface. Drain and set aside.
In a large sauce pan, heat butter over medium heat until it begins to brown. Cook for 1 minute. Add black pepper to taste. Toss with pesto sauce (recipe below), steamed asparagus, and diced chicken.

Pesto (slightly less calorie version)

5 Stars

Combine the following in a blender or food processor.

4 bunches of fresh basil, stems removed (about 2+ cups packed leaves)

1/4 cup pine nuts

1/4 cup olive oil

1/4 tsp salt

1/3 cup Parmesan

1 - 2 tbsp water

1 1/2 tbsp garlic