Cream of Peas, Raisin Bread Gnocchetti, and Fresh Goat Cheese


  • ½ scallion
  • About 2 handfuls fresh peas
  • A few whole peas
  • Salt
  • Drizzle extra virgin olive oil
  • A tablespoon tomato
  • 1 small potato
  • + 10 more ingredients
    • A little chervil
    • butter
    • Nutmeg
    • and black pepper
    • About 2 cups chicken stock
    • A quenelle or a spoonful of a soft goat cheese, creamy young
    • 1 small egg
    • Fresh raisin pumpernickel (black) bread-a slice
    • ½ leek heart
    • 1 tablespoon butter

Brown the scallion in the butter. Add the potatoes and sauté until they are light golden in color. Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft. Add more stock if necessary. It should be liquidy. Meanwhile, for the ...

View full recipe at Epicurious


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