GOAT CHEESE 'GNOCCHI' WITH ZUCCHINI TOMATO SAUCE Recipe
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Ingredients: |
Ingredients: 4 oz. fresh goat cheese, at room temperature
4 oz. cream cheese, at room temperature
1 cup all-purpose flour
2 large eggs, beaten
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tbsp freshly grated nutmeg
1/4 c. extra virgin olive oil
1 Spanish onion, chopped,1/4 " dice
4 cloves garlic, peeled & thinly sliced
28 oz. can peeled whole tomatoes, finely chopped
1/4 cup basil leaves, finely chopped
salt to taste
2 medium zucchini, thinly sliced
6 slices prosciutto
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Directions: |
Directions:Preheat oven to 400ºF. Lightly brush a baking sheet with olive oil and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven and let cool on a wire rack. Roughly chop crisp slices to top each individual dish.
In a medium saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown (about 8-10 minutes). Add zucchini and tomatoes and bring to a boil. Lower the heat and simmer for at least 30 minutes until sauce thickens. Add basil and season with salt.
Gnocchi: Meanwhile beat cheeses together until smooth. Add eggs. Gently mix in the flour, salt, pepper and nutmeg to form a soft dough. Add a little more flour if the dough is too sticky.
To form the 'gnocchi', cut dough into two pieces. Roll out one piece to form a log about 3/4" in diameter and cut into 1/2" pieces. Place on a floured tray and repeat with remaining dough. Gently slip gnocchi into boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface; about 3-5 minutes. Gently remove with the spoon, drain and add to the pan with the zucchini sauce, tossing gently for 1 minute to coat. Top with crisp prosciutto and serve immediately. |
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