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1
Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous.
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2
Add 1/2 cup of flour and stir until combined.
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3
Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky).
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4
If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want.
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5
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
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6
Meanwhile put on a large pot of water to boil.
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7
On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle.
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8
With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces.
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9
Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling.
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10
If the dough begins to stick, flour the fork and your fingers.
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11
Place the finished gnocchi on a floured cookie sheet.
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12
Repeat with the remaining dough.
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13
When the water comes to a boil, prepare an ice bath.
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14
Season the boiling water with salt.
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15
Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot.
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16
Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total.
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17
Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking.
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18
When they are cool, drain.
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19
They are now ready to be sauteed.
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20
Repeat with the remaining gnocchi.
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21
Heat a nonstick saute pan over medium heat.
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22
Add the bacon and cook until crisp (the fat will start to foam when this happens).
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23
Remove the bacon to a paper towel-lined plate with a slotted spoon.
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24
Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side.
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25
Transfer the gnocchi to a plate.
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26
Add the dates to the pan.
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27
Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes.
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28
Whisk in the butter.
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29
Add the gnocchi, bacon and salt and pepper to taste.
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30
Stir in 3 tablespoons of the parsley and toss to combine.
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31
Serve on a platter and sprinkle with the remaining parsley.
