Goat Cheese and Chive Gnocchi

Submitted by Kelsey
serves 2-4

4 ounces goat cheese at room temperature
1/2 cup Parmesan cheese, shredded
1 egg, lightly beaten
1/2 cup fresh chives, chopped (or ¼ cup dried chives)
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 plate 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. Add the asparagus, gnocchi, 1/4 teaspoon salt and remaining chives. Cook for 1 minute. Add black pepper to taste. Serve. Garnish with chives if desired.

Note – Make sure to add something to this recipe!  Here are some additions that I have tried.  They are listed in order of what I think tasted the best with the gnocchi.

Beets cooked and diced.  Sautee with a little garlic and butter.

Pesto sauce with chopped asparagus.

Butter sautéed with rosemary, sage, and salt.

Alfredo or cream sauce.