As a reminder, the whole HHDD was started by Barbara over at winosandfoodies. Each month it goes to a new blog and a new culinary theme. This month it is being hosted by Lynnylu at Cafe Lynnylu.

This is my second attempt at a ‘Hay Hay, It’s Donna Day.’ If you remember, my last HHDD was for a Mango Kiwi Mousse. I find that many of these HHDDs are more challenging than your average food blogging event. At least to me it seems that way. Usually it involves a type of food I have never ever tried to make before. Well this month is no new story. This time we are makin’ some gnoochi. In case you don’t know what gnoochi is, it’s suppose to be small potato pillows of goodness. Most closely related to dumplings for all my sweet tea lovin’ friends. My gnocchi treasure is ‘Gnocchi and a Goat.’ There are no actual goats in the gnocchi, but I did use both goat cheese and goat butter. If you have never tasted goat butter, you MUST! I think it is way better than cow butter, but doesn’t have the tang that goats cheese does. Try St. Helen’s Farm Goat Butter that you can get at igourmet.com. The gnoochi is a simple recipes from Giada De Laurentiis. Enjoy!

Gnocchi and a Goat

The Ingredients

• 3 Tablespoons goat butter
• 1/4 cup goat cheese
• 1 tablespoon fresh thyme leaves
• juice from 1/2 lemon
• 1 pound russet potato (about 4 small)
  
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten to blend
• 1/4 cup all-purpose flour

The Steps

1. Melt the butter and cheese in a skillet over low heat. Stir in the thyme leaves and lemon juice. Set aside.
2. Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope. Slice the dough into 1-inch pieces. Roll each piece of dough over the tines of a fork to form grooves in the dough.
3. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 3 - 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the skillet with the goat.
4. Spoon the gnocchi and goat into a shallow bowl and serve.

Technorati tags: recipe, gnocchi, goat cheese, goat butter, Donna Hay

This entry was posted on Saturday, August 18th, 2007 at 10:59 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.