Spring Chevre Gnocchi Ragout

Homemade goat cheese gnocchi is perfectly paired with a fresh spring ragout, featuring asparagus and peas.

Ingredients

Gnocchi Ingredients

• 8 oz Ms. Natural
• 1 cup whole milk
• 2 eggs, beaten lightly
• 1 cup Lamb Chopper, finely shredded
• tsp fresh grated nutmeg
• tsp. salt
• 2 cups all purpose flour

Ragout Ingredients

• lb asparagus, blanched, trimmed and sliced into 1 inch pieces
• 4 baby carrots, blanched and sliced into discs
• cup English peas, blanched
• 1 oz morels, washed and sliced into discs
• 1 Tbsp garlic, minced
• 2 Tbsp butter
• 2 oz dry white wine
• tsp rosemary, minced

Directions

1. Combine the first 6 ingredients in a medium size mixing bowl. Mix well. The batter at this point will look a little lumpy and that is fine.
2. Add the flour and stir until incorporated and wet dough forms.
3. Collect the dough and place on a floured work surface. Working in small batches, shape the dough into inch ropes.
4. Cut the dough in 1 inch increments and move to a floured baking sheet.
5. Cook the gnocchi in lightly salted boiling water for 3-4 minutes. Remove from water with a slotted spoon and drain.
6. In a medium size pan, melt the butter over low heat. Add the garlic and sweat for one minute.
7. Turn the heat to medium high and add the asparagus, peas, carrots and morels. Cook for 2 minutes. Add the white wine and rosemary and cook until dry. Remove from heat and set vegetables aside.
8. Using the same pan, melt 2 Tbs of butter over medium high heat. Add the gnocchi and cook quickly until it begins to brown and crisp on all sides.
9. Toss the gnocchi with warm vegetable ragout. Top with grated Lamb Chopper.