Creamy Goats Cheese Gnocchi

Creamy Goats Cheese Gnocchi paired with Estéanna Sauvignon Blanc 2018.

Ingredients for Gnocchi:
250g potatoes, peeled,
boiled and mashed
50g goats cheese
1 egg
100g plain flour
5g dried oregano
30g butter

Ingredients for Gnocchi:
30g plain flour
2 vegetable stock cubes
75ml Rietvallei Chenin
Blanc
250g water (approx.)
80g double cream
200g leeks, shredded

Method:

1. Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano.

2. Use your hands to work the mixture into a ball, making sure it is well mixed, but do not over mix. Divide the dough into pieces and roll out on a floured board until about 1.5cm in diameter, cut into pieces around the thickness of your thumb. Use a fork to press the gnocchi lightly.

3. Drop into boiling, salted water in batches. When they float to the surface they’re cooked. Remove and drop into a bowl of chilled water. Continue with the remainder until you’ve used up all the dough.

4. For the sauce: melt the butter in a pan and add the flour and the bouillon paste. Stir well until dissolved.

5. Stir in the wine and mix until you have a thick paste. Now add the water a little at a time until you have a smooth sauce. Stir in the cream and adjust the seasoning. Add additional water to make a smooth velouté which covers the back of a spoon.

6. Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.

7. Pour boiling water from the kettle over the mange tout and leeks. Leave to stand for 2min, then drain.

8. Mix the mushrooms, leeks, sugar peas and chopped parsley into your sauce. Pour a portion into each serving bowl.

9. Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.

10. Add a portion of the gnocchi on top of the sauce in each bowl. Top with a few pea Gnocchi shoots and then drizzle around the oil.