Why is it worth it
These homemade gnocchi with kale and goat cheese are the perfect option for a dish full of flavor and unique character! Delicate noodles, expressive goat cheese and a hint of mustard and pine nuts – the perfect combination!
Preparation:
Boil the potatoes in their skins, cool slightly and peel while still warm. Press them through a press, add flour and egg, then knead the dough. Transfer them to a floured board and divide into two parts. Form a roll from each, cut into small pieces and form dumplings, pressing the pattern with a fork. Cook the gnocchi in salted water until soft. In another pot, prepare the vegetable stock (carrots, parsley, celery, bay leaf). Add butter to the finished stock, stir until it melts, and cook for a few minutes over low heat to reduce the liquid. Add crumbled goat cheese and half a teaspoon of mustard, season with salt and pepper, stir until the cheese melts and the sauce thickens. Tear the kale leaves and immerse them in boiling water for 30-60 seconds. Mix with the sauce and gnocchi. Serve sprinkled with pine nuts toasted in a pan.
