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


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

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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