Goat Cheese Gnocchi with Garden Vegetables and Arugula Pesto

Goat Cheese Gnocchi with Garden Vegetables and Arugula Pesto

Winemaker's Suggestion

Biltmore Estate Sparkling Brut

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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This dish is bright, comforting, and packed with nutrients.

Serves 4 - 6

Preparation Time: 60 minutes, Cook Time: 20 minutes

Gnocchi Ingredients

  • 6 tablespoons soft goat cheese
  • 2 large egg yolks
  • 3/4 cup all-purpose flour
  • 1 cup semolina flour
  • Kosher salt to taste

Vegetables Ingredients

  • 1 cups asparagus tips (about 20 pieces)
  • 1/4 cup English sweet peas
  • 8 baby zucchini squash - sliced (or 4 small squash)
  • 4 baby golden beets (or one large golden beet - peeled and chopped)
  • 1 cup green beans
  • 1/2 small head of cauliflower - broken into florets
  • 1 cup arugula leaves
  • 12 cherry tomatoes
  • 1 shallot - sliced thin
  • 3 cloves garlic - minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 Black Mission Figs (optional)

Pesto Ingredients

  • 1/4 cup arugula
  • 1/2 cup basil leaves
  • 1/2 cup olive oil
  • 1/2 cup pine nuts - toasted
  • 3 cloves garlic
  • 1/2 cup parmesan cheese - grated
  • 1 lemon - juiced

Preparation Instructions

Place softened goat cheese in a large bowl. Add the egg yolks and fold in the semolina flour. Once incorporated, slowly add the all-purpose flour. Add more flour if needed. Season and roll the dough into logs about ¾ inch thick on a floured surface. Cut into 1-inch portions and roll around to soften the edges. Score each gnocchi with the tip of a fork to create ridges. Bring a large pot of salted water to a boil. Boil the gnocchi until they rise to the surface, 3-5 minutes. Then remove and set aside.

One vegetable at a time, blanch the asparagus, beets, green beans, and cauliflower in the boiling water for 1-2 minutes to soften. Remove and set aside separately.

For the Pesto: In a blender, add the basil leaves, arugula, garlic, pine nuts, lemon juice, and olive oil and blend for two minutes. Slowly add the parmesan cheese to finish. Season with salt and pepper.

For the Vegetables: In a large skillet over medium heat, add butter and begin to sauté the sliced shallot and garlic. Add the squash, beets, cauliflower, and asparagus. Cook for 2 minutes. Toss in the peas, green beans, tomatoes, and gnocchi, and heat for 2 minutes. Finish by adding in the pesto. Season and transfer to a bowl and garnish with fresh figs, shaved parmesan, arugula leaves, and fresh olive oil.