Goat Cheese Gnocchi with Walnut Pesto & Sage Butter

Recipe Overview

This elegant gnocchi preparation uses fresh goat cheese instead of potato to create a tender, silky dumpling with a gentle tang. The goat cheese is balanced with toasted walnut pesto, Parmigiano Reggiano and aromatic sage butter. Dry white wine provides acidity and freshness, while the walnuts and olive oil give the pesto richness and texture.

Ingredients

• Fresh Goat Cheese — 1360 g · crumbled Inventory identity: goat_cheese
• All-Purpose Flour — 240 g · plus additional flour for dusting all_purpose_flour
• Walnuts — 450 g · lightly toasted TC-NUT-WALNUT-001
• Garlic — 12 g · peeled TC-VEG-GARLIC-001
• Parmigiano Reggiano — 60 g · freshly grated TC-DAIRY-PARMIGIANO-REGGIANO
• Extra Virgin Olive Oil — 120 ml OIL-0001
• Dry White Wine — 250 ml · for sage butter reduction white_wine_dry
• Unsalted Butter — 60 g TC-DAIRY-BUTTER-001
• Fresh Sage Leaves — 10 g HERB-SAGE-COMMON
• Fine Sea Salt — to taste SPICE-SALT-0001
• Freshly Ground Black Pepper — to taste SPICE-PEPPERCORN-BLACK
• Water — as needed to adjust walnut pesto WATER-POTABLE-001

Preparation

1. Prepare the goat cheese dough: Crumble the fresh goat cheese into a mixing bowl. Season lightly with fine sea salt and freshly ground black pepper. Begin incorporating the all-purpose flour gradually. Work gently only until a soft, cohesive dough forms. Do not over-knead.
2. Rest the dough: Wrap or cover the dough and allow it to rest for approximately 30 minutes. This rest is treated as passive production time in the labor profile.
3. Shape the gnocchi: Divide the dough into manageable portions. Roll each portion into an even rope. Cut into bite-size pillows and lightly ridge with a fork or gnocchi board. Dust lightly with flour as needed to prevent sticking.
4. Toast the walnuts: Toast the walnuts gently until aromatic. Do not darken excessively, because over-toasted walnuts can introduce bitterness. Cool slightly before processing the pesto.
5. Prepare the walnut pesto: Combine the toasted walnuts, peeled garlic, approximately half of the Parmigiano Reggiano and the extra-virgin olive oil. Blend until creamy. Add a small quantity of potable water only if needed to adjust the consistency. Season carefully with sea salt and black pepper.
6. Prepare the sage butter: Melt the unsalted butter in a wide skillet. Allow the butter to develop a light nutty aroma. Add the fresh sage leaves. Deglaze with the dry white wine and reduce briefly. The sauce should remain glossy and aromatic.
7. Cook the gnocchi: Bring a large pot of well-salted water to a controlled boil. Add the goat cheese gnocchi without overcrowding the pot. Cook until the gnocchi rise to the surface. Remove gently with a slotted spoon.
8. Finish: Transfer the cooked gnocchi directly into the sage butter. Toss very gently to coat without damaging the delicate gnocchi. Taste and adjust seasoning.
9. Plate: Spread the walnut pesto onto warm serving plates. Arrange the goat cheese gnocchi over the pesto. Finish with the sage leaves, remaining Parmigiano Reggiano and additional toasted walnuts if desired. Serve immediately.