Sunday, May 9, 2010
Gnocchi with Browned Butter, Shallots and Smoked Goat Cheddar Cheese
This recipe is very flavorful while also being quick and easy to make. I made this recipe with my sister in mind, because she can eat butter and goat cheese, but not cow's milk cheese. If that is the case with you, you can omit the Parmesan cheese. If you can eat it however, I would highly recommend using it as it adds a nice saltiness to the dish.
Note: Some gnocchi might have lactic acid in it, so it is wise to read the label first if you are allergic.
Prep time: less than 5 minutes
Cooking time: Less than 10 minutes
1 16-18 ounce package of potato gnocchi
2 1/2 tbs unsalted butter
1 tbs finely chopped shallot
Salt and pepper to taste
¼ cup shredded smoked goats milk cheddar – if you can’t fin smoked regular anything would work, the taste will just vary a little.
1 tbs grated Parmesan cheese
Bring a large pot of salted water to boil. When boiling, add package of gnocchi. Cook for about 2-3 minutes or until the past floats to the top. If finishes before the sauce is done, strain and set back in pot and cover with lid.
While the pasta is cooking, add butter shallots and salt and pepper (I added several dashes of each) in a small sauce pan and cook on low-med heat until butter is melted, bubbly and a light brown color (about 3-5 minutes). Stir or swirl in pan frequently.
When pasta is done cooking strain place back in pot, toss lightly with butter sauce. Separate into two bowls and top with half of the cheddar and Parmesan cheese. Serve with a salad and bread – if desired.