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.