Courtesy of Chef Mark Fischer, Restaurant Six89
For the Gnocchi
Makes 4 pounds
- 1½ pounds potato “meat,” preferably North Fork Russets
- 11 ounces goat cheese, preferably Haystack Farms or Moreso local
- ½ cup reggiano, grated
- ½ cup fresh oregano, chopped
- 3 eggs
- 24 ounces cake flour
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Bake potatoes and cool slightly. Peel and grate potatoes (about 1.5 pounds grated) while still warm into a mixing bowl. Mix in cheeses, herbs, eggs, flour, salt and pepper and stir until the dough comes together, adding a little more flour to make the dough easy to handle if necessary. Do not add too much flour or the dough will become tough. Remove to a cutting board and knead by hand until the dough is smooth. Let rest for 30 minutes.
Roll ropes or dowels of the dough approximately ½-inch thick and cut into 1-inch pieces. Roll each piece with the back tines of a fork to form cute little ridges. Blanch in salted water, drain and chill. Toss with olive oil and remove to a container. Refrigerate until ready to serve.
For the Squash
- Winter squash, (enough to yield 4 cups)
- Olive oil