Goat Cheese Gnocchi With Bacon, Dates And Kentucky Wine Sauce
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
51
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 large
Egg (at room temperature)170 g
Slab Bacon (small diced)1 cup
White Wine1 cup
Vegetable Stock1 tbsp
Unsalted Butter1 cup
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous
3
Add 1/2 cup of flour and stir until combined
4
Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky)
5
If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want
6
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes
7
Meanwhile put on a large pot of water to boil
8
On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle
9
With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces
10
Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling
11
If the dough begins to stick, flour the fork and your fingers
12
Place the finished gnocchi on a floured cookie sheet
13
Repeat with the remaining dough
14
When the water comes to a boil, prepare an ice bath
15
Season the boiling water with salt
16
Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot
17
Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total
18
Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking
19
When they are cool, drain
20
They are now ready to be sauteed
21
Repeat with the remaining gnocchi
22
Heat a nonstick saute pan over medium heat
23
Add the bacon and cook until crisp (the fat will start to foam when this happens)
24
Remove the bacon to a paper towel-lined plate with a slotted spoon
25
Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side
26
Transfer the gnocchi to a plate
27
Add the dates to the pan
28
Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes
29
Whisk in the butter
30
Add the gnocchi, bacon and salt and pepper to taste
31
Stir in 3 tablespoons of the parsley and toss to combine
32
Serve on a platter and sprinkle with the remaining parsley