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Goat Cheese Gnocchi with Walnut Butter Sauce

Melissa Pellegrino and Matthew Scialabba

Servings: 6

Goat-milk ricotta is drier and denser than cow’s milk ricotta, and its pungent tangy flavor mixes well with the walnut butter sauce. Goat-milk ricotta is not always readily available; for similar results, mix fresh goat cheese with cow’s milk ricotta.

This recipe is excerpted from The Italian Farmer’s Table.

Watch the  Fine Cooking Culinary School Video Series , where the authors show you how to make this dish, as well as eight other handmade pastas.


  • 1 cup all-purpose flour, plus more for dusting
  • 12 oz. goat-milk ricotta or 1 cup soft fresh goat cheese mixed with 3/4 cup cow’s milk ricotta.
  • 6 Tbs. unsalted butter
  • 1/3 cup chopped walnuts
  • 1 Tbs. chopped thyme, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper


  • Mix together the flour and ricotta (or ricotta and goat cheese), and knead until a nice soft dough forms. Cut the dough into 4 even pieces. Roll each piece out into a 1-inch-thick rope and cut each rope, with a pastry cutter or knife, into 1/4-inch pieces. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater. Place the gnocchi on trays dusted lightly with flour and place in the refrigerator.Bring 6 quarts salted water to a boil. Drop the gnocchi into the boiling water and cook until they rise to the surface, 1 to 2 minutes. Remove with a spider or slotted spoon. Reserve 1/4 cup of pasta water.

    Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water and season to taste with salt and pepper.

    Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, and serve.


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