Recipe Overview
This elegant gnocchi preparation uses fresh goat cheese in place of potato for a softer, silkier texture and a gentle tang. The richness of the cheese is balanced by toasted walnut pesto and aromatic sage butter, creating a plate that feels luxurious while still deeply rooted in Italian craftsmanship.
Ingredients
- 1360 g fresh goat cheese, crumbled
- 240 g all-purpose flour, plus extra for dusting
- 450 g walnuts, lightly toasted
- 12 g garlic, peeled
- 60 g Parmigiano Reggiano, grated
- 120 ml extra-virgin olive oil
- 250 ml dry white wine
- 60 g unsalted butter
- 10 g fresh sage leaves
- Fine sea salt and freshly ground black pepper, to taste
- Water, as needed to adjust the walnut pesto
Chef’s tip: Goat cheese doughs are very delicate. Add only enough flour to bring the dough together. Overworking the mixture will make the gnocchi heavy rather than tender.
Preparation
- Make the gnocchi dough: Crumble the goat cheese into a bowl, season lightly with salt, and gently work in the flour until a soft cohesive dough forms. Wrap and let rest for 30 minutes.
- Shape the gnocchi: Divide the dough into manageable portions, roll into ropes, cut into bite-size pillows, and ridge lightly on a fork or gnocchi board. Keep lightly dusted with flour.
- Prepare the walnut pesto: Blend the toasted walnuts, garlic, half of the Parmigiano, and olive oil into a creamy paste. Add a little water if needed to loosen the consistency. Season to taste.
- Prepare the sage butter: Melt the butter in a wide skillet until lightly nutty, add the fresh sage leaves, then deglaze with white wine and reduce briefly. Season lightly.
- Cook the gnocchi: Bring a large pot of well-salted water to a boil. Cook the gnocchi until they float, then transfer gently into the sage butter and toss carefully.
- Plate the dish: Spoon walnut pesto onto warm plates, top with the gnocchi, finish with crisp sage leaves, extra walnuts if desired, and the remaining Parmigiano Reggiano.
History & Inspiration
While potato gnocchi are the best known, Italian cuisine has long embraced many kinds of dumpling-like pasta made from ricotta, semolina, chestnut flour, or fresh cheese. This version reflects a more refined restaurant style, where goat cheese brings a light tang and silky texture, and walnut pesto recalls the nut-based sauces of northern and central Italy.
Chef Notes
- Use fresh, soft goat cheese with good moisture but not excess whey.
- Toast the walnuts gently to deepen flavor without bitterness.
- Do not over-reduce the sage butter after the wine is added; the sauce should remain glossy and aromatic.
| Calories | ~470 kcal |
| Protein | ~16 g |
| Carbohydrates | ~24 g |
| Fat | ~35 g |
| Saturated Fat | ~10 g |
| Cholesterol | ~55 mg |
| Sodium | ~310 mg |
| Fiber | ~2 g |