Cream Of Peas, Raisin Bread Gnocchetti, And Fresh Goat Cheese Recipe

Name: Cream Of Peas, Raisin Bread Gnocchetti, And Fresh Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 scallion, minced; 1 tablespoon butter; 1 small potato, unpeeled, scrubbed, and cut into small dice; About 2 handfuls fresh peas; About 2 cups chicken stock; 1/2 leek heart, finely chopped; Butter; Fresh raisin pumpernickel (black) bread-a slice, crust removed, and minced; Nutmeg, freshly grated; Salt and black pepper; 1 small egg, beaten well; A few whole peas; A tablespoon tomato, brunoised; A quenelle or a spoonful of a soft goat cheese, creamy young one; Drizzle extra virgin olive oil; A little chervil, freshly chopped

Servings: persons

1/2 scallion, minced
1 tablespoon butter
1 small potato, unpeeled, scrubbed, and cut into small dice
About 2 handfuls fresh peas
About 2 cups chicken stock
1/2 leek heart, finely chopped
Butter
Fresh raisin pumpernickel (black) bread-a slice, crust removed, and minced
Nutmeg, freshly grated
Salt and black pepper
1 small egg, beaten well
A few whole peas
A tablespoon tomato, brunoised
A quenelle or a spoonful of a soft goat cheese, creamy young one
Drizzle extra virgin olive oil
A little chervil, freshly chopped

1
Brown the scallion in the butter. Add the potatoes and saute until they are light golden in color. Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft. Add more stock if necessary. It should be liquidy.
2
Meanwhile, for the gnocchetti, sweat the leek in butter. Stir in the bread and season with freshly grated nutmeg, salt, and pepper. Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet. Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into
3
(baby gnocchi).
4
Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula. The pressing should yield about a cup or a cup and a half. Add a little more stock if the soup is too thick. Strain again if necessary and pour into a small saucepan. Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot.
5
Pour carefully into a heated soup bowl, to keep those little babies intact. Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil.
6
*

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 scallion, minced, 1 tablespoon butter, 1 small potato, unpeeled, scrubbed, and cut into small dice, About 2 handfuls fresh peas, and more.

Yes, Cream Of Peas, Raisin Bread Gnocchetti, And Fresh Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Of Peas, Raisin Bread Gnocchetti, And Fresh Goat Cheese

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