Goat Cheese Gnocchi with Walnut Butter Sauce
- Kosher salt
- 12 oz. goat-milk ricotta or 1 cup soft fresh goat cheese mixed with ¾ cup cow’s milk ricotta.
- 1/3 cup chopped walnuts
- 6 Tbs. unsalted butter
- 1 Tbs. chopped thyme, plus more for garnish
- 1 cup all-purpose flour, plus more for dusting
- 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 ...