Goat’s cheese gnocchi with parsleyed
mushrooms and sauce vinaigre


Serves 4



  • 170g goat’s cheese
  • 1 tbsp olive oil plus extra for coating
  • 90g plain flour
  • 1 medium egg
  • 3 tbsp double cream
  • 1 tbsp freshly chopped thyme or
    1 tsp dried
  • sea salt and black pepper
  • 1 tbsp olive oil
  • 10g butter
  • 400g button mushrooms, sliced
  • 2 tbsp freshly chopped parsley


  • 125ml sherry vinegar
  • 80g butter cubed


  1. You will need a piping bag fitted with a medium nozzle. Place all the gnocchi ingredients in a food processor, season well and whiz until combined. Spoon the mixture into a bowl and transfer to the fridge to rest for a few hours.
  2. Next poach the gnocchi in batches. Have ready a large pan of simmering salted water and a bowl of iced water. Place the gnocchi mixture in the piping bag then carefully squeeze out small pieces, letting them fall into the simmering water.  Leave to cook for 3-4 minutes then, using a slotted spoon, transfer the gnocchi directly into the iced water. Drain well. Toss a little olive oil through the gnocchi to prevent sticking and spread them on an oiled baking tray (they may be stored for a day, covered, in the fridge).
  3. For the mushrooms: heat the oil and butter in a large frying pan, add the mushrooms and fry for 3-4 minutes or until nicely golden. Sprinkle in the parsley, season and keep warm.
  4. For the sauce: pour the vinegar into a small pan and bring to the boil. Leave to reduce until about 3 tbsp remains. Add  4 tbsp water and again bring to the boil. Gradually add the butter, one piece at a time, whisking as you go, until you have a rich buttery sauce. Season to taste.
  5. Preheat a grill to hot. Place the tray of gnocchi under the grill and cook, turning,
    for 3-4 minutes or until golden. Serve with the mushrooms and the sauce
    drizzled over.

NOTE This makes a delicious starter, in which case it serves 6.

Recipe adapted from Hotel Crillon Le Brave


No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now