Sorrel Noodles with Goats’ Cheese Gnocchi

Ingredients

  • 1 quantity of Sorrel Noodles
  • olive oil
  • 25 g/1 oz butter
  • salt
  • freshly ground black pepper

For the Gnocchi

  • 450 g/1 lb fresh goats’ cheese, crumbled
  • 50 g/2 oz butter, softened
  • 3 level tablespoons flour
  • 2 eggs
  • freshly grated nutmeg
  • salt
  • freshly ground black pepper

Method

Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a little oil to keep the strands separate. Set aside until needed.

To make the gnocchi, whizz together all the ingredients in a processor, or beat by hand until smooth. Chill for at least 30 minutes. Fill a piping bag with the mixture, and drop 2.5 cm/1 inch lengths of it into a pan of barely simmering water. Poach for 5 minutes, then lift out with a slotted spoon. Drain well.

While the gnocchi are cooking, toss the noodles in the butter in a large pan over a medium heat until piping hot. Season to taste with salt and pepper, and arrange on a warmed serving dish. Pile the gnocchi on top and serve immediately.

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