Let’s talk comfort food. Everyone has their favorite comfort food like mashed potatoes and gravy, peanut butter and jelly, spaghetti and meatballs. Well, now you can add Cheese Stuffed Gnocchi to the list. These plumb, pillowy pockets are a cross between a cheese stick and a tater tot. No joke. The middle is filled with a cheese and herb blend and the outside is golden brown potatoes. They are the perfect party appetizer, side, or when necessary a main dish that offers up a big ole hug.
Start by washing and peeling 4 – 5 yukon gold potatoes, or any firm variety. Quarter the potatoes and place in a medium pot and cover with water. Bring the pot to a boil over a medium-high heat. Once it reaches a boil reduce the heat and let simmer for 10 minutes, or until the potatoes are fork tender.
While the potatoes cook rinse a 1/4 cup of mixed herbs. I used oregano,chives, sage, and parsley.
Peel and chop with 1 clove of garlic. Place the herbs and garlic in a bowl with 1/4 cup freshly grated Parmesan cheese and 2/3 cup Greek cream cheese.
Season with some salt and cayenne pepper, to taste. Form into small balls, about the size of a marble. Set aside until ready to use.
Remove potatoes from heat and drain. Rinse with water to cool. Press the potatoes through a potato press. You can use a food processor or even a potato masher if you do not have a press. Add 2 egg yolks, 2/3 cup flour, and season with salt, cayenne pepper, and a pinch of nutmeg. Mix into a smooth dough.
Lightly dust a board or clean working surface with flour. Roll the dough into a 1-inch thick long snake-like roll. Cut the roll into 1-inch pieces and flatten with floured hands.
Start heating a pot of salted water to a boil. Place a cheese ball into a flattened disk and wrap the dough around using your fingers to seal. Use the tines of a large fork to push into the typical gnocchi pattern. Gently drop the gnocchi into the salted water and cook for 8 minutes just below the boiling point.
While the gnocchi cooks heat a large skillet over medium to medium-high heat. Place 8 tablespoons of butter and 10 – 12 medium sage leaves in the skillet bringing the butter to a froth and golden brown in color.
Using a slotted spoon pull the gnocchi form the water and drain excess liquid. Add to the skillet and sauté each until you get a wonderfully crispy texture on the outside.
Transfer to plate and drizzle with the sage butter. Sprinkle some fresh shaved parmesan cheese over the top and serve immediately.
- 4 – 5 Yukon gold or other firm potatoes, quartered
- 1/4 cup mixed herbs, like parsley, oregano, basil, thyme
- 1 clove garlic
- 1/4 cup Parmesan cheese, grated
- 2/3 cup goat cream cheese
- Cayenne pepper
- 2 egg yolks
- 2/3 cup all-purpose flour + extra for dusting
- Freshly grated nutmeg
- 8 tablespoons butter
- 10 – 12 medium-sized sage leaves
- 1/4 cup Parmesan cheese, shaved
Wash and peel the potatoes. Place in 4-quart saucepan and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Meanwhile, rinse the herbs and shake dry. Peel off leaves and chop finely with garlic.
Mix together the grated Parmesan cheese, goat cream cheese, and herbal mixture. Season with salt and cayenne pepper, to taste. Form into small balls, about the size of a marble. Set aside.
Press the potatoes through a potato press, or a food processor fitted with a shredder disc. Add the egg yolks and flour, season with salt, cayenne pepper, and nutmeg; mix until a smooth dough. Transfer the dough onto a floured work surface and roll into a circular tube about 1-inch thick. Cut the roll into 1—inch pieces, then lightly flatten with floured hands.
Place 1 cheese and herb ball in each case and wrap with the dough. Lastly, push in the typical gnocchi pattern with the tines of a large fork.
Put the gnocchi in a large pot of lightly boiling salted water and cook for 8 minutes just below the boiling point.
Meanwhile, froth the butter and sage in a large wide pan until butter is lightly browned. Using a slotted spoon, drain and remove gnocchi; add to butter. Transfer to a plate. Serve with Parmesan shavings.