These rustic goat cheese gnocchi are easy to make with every day ingredients, and is guaranteed to please any crowd. Help keep your house cool this summer and complete this dish entirely in your Wolf Convection Steam Oven.
- Russet Potatoes 2
- Egg 1
- Egg Yolks 2
- Goat Cheese 6 oz
- All Purpose Flour 4-6 oz
- Cherry Tomatoes 1 cup
- Garlic 6 Cloves
- Thyme 6 Sprigs
- Olive Oil 2 Tbs
- Salt/Pepper To Taste
- Butter (optional) 2 Tbs
CSO – Steam the potatoes for about 30 minutes at 210°. Let cool and move skin, and thoroughly mash.
CSO – In a baking dish, combine tomatoes, 5 cloves of garlic, 5 sprigs of thyme, and olive oil. Bake on convection setting at 400° for about 10 minutes, or until tomatoes are blistered.
While tomatoes are baking, combine the potatoes, goat cheese, eggs, and salt and pepper. Add 2- 4 oz of flour until it is a dough like consistency. On a floured counter, begin to roll out the dough until it is about the circumference of a nickel, then cut the gnocchi about an inch long and lightly dust with flour.
Place the gnocchi in a perforated pan and steam for 210° for about 5 minutes. This time may vary based on the thickness of the gnocchi.
Optional: You can crisp the gnocchi in a sauté pan with butter and remaining garlic and thyme.
Combine steamed gnocchi with tomatoes, serve and enjoy!