Chavrie Goat Cheese Gnocchi Recipes

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CHAVRIE GOAT CHEESE GNOCCHI



Chavrie Goat Cheese Gnocchi image

This is a great twist on a an Italian classic dish! You must try it! The fresh goat cheese adds a creaminess that is out of this world!

Provided by Corrinne J

Categories     Potato

Time 43m

Yield 6 serving(s)

Number Of Ingredients 7

2 baking potatoes
2 egg yolks
1 egg
1 (5 1/3 ounce) package chavrie fresh goat cheese
2 -4 ounces all-purpose flour
1 pinch nutmeg
season with salt and pepper

Steps:

  • Bake the potatoes at 350°F until tender.
  • Split in half and scoop out the pulp.
  • Rice the pulp and mix with egg yolks , egg and Chavrie® mix well.
  • Incorporate the flour until a stiff dough is formed.
  • Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.
  • Cook in boiling salted water.
  • Serve the gnocchi tossed with butter or olive oil and chopped parsley
  • Serving Suggestion:.
  • Serve over your favorite tomato sauce.

Nutrition Facts : Calories 194, Fat 9.8, SaturatedFat 6, Cholesterol 118, Sodium 145.1, Carbohydrate 17.3, Fiber 1.1, Sugar 1.1, Protein 9.1

GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE



Goat Cheese Gnocchi With Sundried Tomato Brown Butter Sauce image

Ready, Set, Cook! Special Edition Contest Entry: This is a great way to liven up an everyday night. These gnocchi are light and delicate and the sauce is packed with flavor.

Provided by egurman

Categories     Potato

Time 40m

Yield 3 quarts, 4-5 serving(s)

Number Of Ingredients 13

1 lb Simply Potatoes Traditional Mashed Potatoes
6 ounces goat cheese, at room temperature
1 cup all-purpose flour
1 pinch salt
1 egg
1/4 cup canola oil
2 ounces butter
1 shallot, minced
1/4 cup sun-dried tomato, diced
1/2 teaspoon fresh thyme leave
1/2 teaspoon white wine vinegar
2 ounces parmesan cheese, grated
2 tablespoons chopped parsley

Steps:

  • Place a large pot of water over high heat and bring to a boil.
  • While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
  • Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.

Nutrition Facts : Calories 583.1, Fat 43.5, SaturatedFat 20, Cholesterol 123.1, Sodium 667.2, Carbohydrate 28.5, Fiber 1.3, Sugar 2.6, Protein 20.2

GOAT CHEESE GNOCCHI WITH CARAMELIZED ONION AND THYME



Goat Cheese Gnocchi With Caramelized Onion And Thyme image

Provided by Regina Schrambling

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound Highfield Dairy goat cheese or other creamy, tangy goat cheese, at room temperature
2 large eggs
Fine sea salt
1/2 cup flour, plus additional as needed
3 tablespoons butter
2 onions, peeled and thinly sliced
2/3 cup vegetable stock
1/2 teaspoon fresh thyme leaves, or more as needed
4 ounces Plugra or Echire butter or other high-butterfat butter
2 cups clean, dry, baby spinach leaves, loosely packed
2 ounces finely grated Parmigiano- Reggiano cheese
Freshly ground black pepper

Steps:

  • In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt. Beat with a stiff whisk until mixture is smooth. Begin by adding 1/2 cup of flour, and gently kneading in. Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough. Do not add too much flour or overknead; dough should be soft, airy and very light. Cover dough, and refrigerate for 30 minutes.
  • While dough is being chilled, prepare caramelized onions. In a large skillet over medium-low heat, melt 3 tablespoons of butter. Add onions and stir until coated. Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes. Remove from heat, and set aside at room temperature.
  • Bring a large pot of lightly salted water to a boil. Set aside a large bowl of ice water. On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick. Using a long knife, cut into 1/2-inch-by-1-inch pieces. To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork. Place on a floured tray, and continue until all dough is used. Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath. As soon as gnocchi are cool, drain and set aside.
  • Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi. Sauté gently until hot, and add Plugra. When butter has melted, add spinach and Parmigiano-Reggiano. Season with salt and pepper to taste, and toss gently. Transfer to a large serving platter, and top with a mound of the reserved caramelized onions. Serve immediately.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 62 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 40 grams, Sodium 768 milligrams, Sugar 3 grams, TransFat 1 gram

LOW CARB GOAT CHEESE GNOCCHI



Low Carb Goat Cheese Gnocchi image

This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates. See a video of the author preparing this recipe. Do a search in YouTube with the words "Low Carb Gnocchi."

Provided by Mr. Sandman

Categories     European

Time 50m

Yield 172 Gnocchi, 4 serving(s)

Number Of Ingredients 6

1/2 cup soy flour, sifted
1/2 cup all-purpose flour, sifted
1 1/2 cups parmesan cheese, grated
3 large egg yolks, only
8 ounces goat cheese, softened
8 ounces cream cheese, softened

Steps:

  • Bring a large pot of water to a gentle boil.
  • Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
  • Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.

Nutrition Facts : Calories 707.2, Fat 53, SaturatedFat 30.8, Cholesterol 278.7, Sodium 1055.9, Carbohydrate 20.9, Fiber 0.4, Sugar 3.7, Protein 37.7

SAVORY CHAVRIE HERB CHEESECAKE



Savory Chavrie Herb Cheesecake image

Unique & Savory, goat cheese compliments this cheesecake recipe. Velvety texture and creaminess of the goat cheese allows for a wonderful dish!

Provided by Corrinne J

Categories     Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup breadcrumbs
4 ounces grated parmesan cheese
1 tablespoon melted butter
1 teaspoon chopped rosemary
32 ounces chavrie fresh goat cheese
3 eggs
2 tablespoons flour
2 tablespoons milk
1/2 teaspoon chopped parsley
1/2 teaspoon chopped thyme
1/2 teaspoon chopped chives
salt and pepper (to season)

Steps:

  • Shell Directions:.
  • Pre heat oven to 350°F.
  • Blend all ingredients together until mixed well.
  • Press into the bottom of a 9 inch baking dish or false bottom pan.
  • Bake for 10 minutes to crisp up the shell.
  • Cheese Cake Directions:.
  • Blend Chavrie® with eggs and mix well.
  • Add the remaining ingredients and mix.
  • Scatter the spinach evenly over the bottom of the pre baked shell.
  • Pour custard into the shell.
  • Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
  • Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.

Nutrition Facts : Calories 384.8, Fat 28.1, SaturatedFat 18.4, Cholesterol 123.8, Sodium 625.4, Carbohydrate 10, Fiber 0.5, Sugar 2.7, Protein 23

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