![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Lemon\u00e2\u20ac\u201cGoat-Cheese-Gnocchi-with-Shelling-Peas-and-Green-Garlic.jpg\")
<\/p>\nLemon\u00e2\u20ac\u201cGoat Cheese Gnocchi with Shelling Peas and Green Garlic<\/p>\n
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8 ounces slightly soft, mild fresh goat cheese, at room temperature|<\/p>\n
8 ounces cream cheese (preferably without stabilizers), at room temperature<\/p>\n
1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 small lemons)<\/p>\n
2 teaspoons kosher salt<\/p>\n
2 eggs<\/p>\n
1 \u00bd cups unbleached all-purpose flour, plus additional for rolling the dough<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
2 small stalks green garlic, thinly sliced on the diagonal, or 3 cloves garlic, finely chopped<\/p>\n
\u00bc cup dry white wine or vermouth<\/p>\n
3 cups freshly shelled green peas<\/p>\n
3 tablespoons unsalted butter<\/p>\n
2 tablespoons freshly squeezed lemon juice<\/p>\n
1 tablespoon finely chopped fresh tarragon<\/p>\n
Freshly ground black pepper<\/p>\n
2 tablespoons fresh chives, cut into \u00c2\u00bd-inch lengths<\/p>\n
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In a large bowl, combine the cheeses, zest, salt, and eggs. Mix with a rubber spatula until smooth and add \u00be cup of the flour. Combine well and gently mix in the remaining flour to form a moist, slightly sticky dough. Do not over- mix or your gnocchi will be heavy. Cover the bowl with plastic wrap and refrigerate for 1 hour. Lightly flour a baking sheet or large platter and set aside. Turn the dough onto a lightly floured work surface, form it into a ball, and cut the ball into quarters. Roll each quarter into a \u00c2\u00bd-inch-thick rope. Use a sharp knife to cut the ropes into \u00c2\u00bd-inch gnocchi and put them on the baking sheet. Repeat the process with the remaining dough pieces; you should get about 84. Lightly dust the gnocchi with flour. Bring a large pot of generously salted water to a boil. Boil the gnocchi in batches of 15 to 20; they will take about 3 minutes to cook. They\u00e2\u20ac™re done when they float\u00e2\u20ac\u201dwait a few seconds before using a slotted spoon to remove the gnocchi to a baking sheet to cool. (They will be delicate when warm but will become sturdier as they cool.) Reserve 1 cup of the cooking liquid. The cooked gnocchi will keep in the refrigerator for 24 hours. In a large skillet over medium heat, warm the oil. Add the garlic and cook, stirring constantly, until softened, about 4 minutes. Add the wine and simmer until the liquid in the skillet has reduced by half, 3 to 4 minutes. Add the gnocchi, peas, butter, and \u00c2\u00bd cup of the reserved gnocchi cooking liquid to the skillet. Cook until the ingredients are warmed through and the sauce thickens slightly, about 3 minutes. Add the lemon juice, tarragon, and salt and pepper to taste and toss to combine. Divide the gnocchi between 6 or 8 bowls. Garnish with the chives and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon\u00e2\u20ac\u201cGoat Cheese Gnocchi with Shelling Peas and Green Garlic 8 ounces slightly soft, mild fresh goat cheese, at room temperature| 8 ounces cream cheese (preferably without stabilizers), at room temperature 1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 small lemons) 2 teaspoons kosher salt 2 eggs 1 \u00bd cups unbleached all-purpose flour, plus additional for rolling the dough 2 tablespoons extra-virgin olive oil 2 small stalks green garlic, thinly sliced on the diagonal, or 3 cloves garlic,…<\/p>\n