Cottage Cheese Gnocchi on a Vegetable Bed with Creamy Roquefort Sauce
⏳ Time
40 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
It is important to note that the amount of flour in the gnocchi may depend on both the flour and the cottage cheese, so add it carefully — the main thing is not to overdo it. The gnocchi should be tender. For 300 g of cottage cheese and 50 g of Parmesan, I used 2 heaping tablespoons.
Ingredients
- Cottage cheese - 10.6 oz
- Wheat Flour - 2.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Fresh basil leaves - to taste
- Frozen green bean pods - 3.5 oz
- Chinese green beans - 3.5 oz
- Turnips - 6 pieces
- Onion - 3.5 oz
- Young zucchini - 4 pieces
- Leek - 1.8 oz
- Garlic - 5 cloves
- Turnips - 4 pieces
- Celery salt - 3 pieces
- 10% cream - 8 fl oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Chocolate eggs - 2 pieces
- Thyme - to taste
- Roquefort cheese - 3.5 oz
Step by Step guide
Step 1
Prepare the vegetables. Pour hot water over the frozen green beans and peas, cover with a lid, and let them cook until tender.
Step 2
Finely chop the onion and garlic, and sauté them in a mixture of olive and butter in a saucepan along with grated carrots and chopped celery stalks until the onion is translucent.
Step 3
Cut the small radishes into quarters and the young zucchini into half-moons, add them to the other vegetables, season with salt and pepper, and sauté for about 5 minutes until al dente.
Step 4
Add the thyme leaves, green beans, and peas, and simmer for a couple more minutes.
Step 5
Bring a pot of water to a boil.
Step 6
Mix the cottage cheese with the eggs, add the flour and grated Parmesan, salt, and pepper.
Step 7
Roll the dough into sausages and cut into small rectangles, rolling each one with a fork.
Step 8
Carefully drop the portions into the boiling water. As soon as they float, transfer them to a colander and add the next portion.
Step 9
Don’t forget to add butter or olive oil to the cooked gnocchi to prevent them from sticking together, and gently shake the colander.
Step 10
For the creamy Roquefort sauce, heat the cream and whisk in the blue cheese, bring to a boil, thicken to the desired consistency, and add a tablespoon of cognac.
Step 11
Serve the gnocchi on a large plate: first arrange the vegetables, then the gnocchi, drizzle with sauce, and sprinkle with Parmesan. Finally, add fresh basil leaves.
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