High Cotton’s executive chef Anthony Gray uses goats’ milk ricotta cheese from Split Creek Farm in Anderson, S.C., when he makes this gnocchi.
- 6 oz. unsalted butter
- 1 1⁄2 cups water
- 2 cups all purpose flour
- Salt, to taste
- 2 tbsp. Dijon mustard
- 1 tbsp. chives, chopped
- 1 tbsp. tarragon, chopped
- 1 tbsp. mint, chopped
- 1 cup goats milk ricotta cheese
- 5-6 large farm eggs
- Melt the butter in a heavy bottom pot, add water and flour. Stir with a wooden spoon over medium high heat. Season the mixture with salt and continue to stir until dough becomes very smooth and pulls away from the sides.
- Remove dough from heat and transfer to a small table top mixer fitted with a paddle attachment. Add mustard, herbs and cheese and slowly beat until well mixed. Once incorporated, add in eggs one at a time, mixing thoroughly after each addition.
- Place dough in a pastry bag and let it rest for 45 minutes. Meanwhile, bring a large pot of water to a boil and season with salt.
- Once rested, slowly squeeze the dough out of the pastry bag, cutting 1⁄2” pieces with scissors directly into boiling water. The gnocchi are done when they begin to float.
- Remove gnocchi from water and let them rest on a plate lined with parchment paper. Allow to dry then sauté in butter. Add your favorite vegetables. Serve.