Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the New York regional winner and comes from Brayden Boscio of Harry S. Truman High School.

Serves 6

Pasta Dough (Gnocchi) Ingredients:

  • 4 Eggs
  • 1 t Salt
  • 1 T Olive Oil
  • 10 ½ Oz Goat Cheese
  • ¼ t Nutmeg
  • 2 ¾ Flour

Gather Mise-­en­-place
Combine wet ingredients (including goat cheese) 3. Combine dry ingredients
Add dry to wet, incorporate everything gathering the dough together. 5. Knead the dough very gently together, let it rest for 20 min
After letting it rest, begin to roll dough back an forth creating a log of dough, cut that dough into small little pillow shaped pasta pieces and roll with fork to create texture on Gnocchi Freeze for 5 min
After freezing, boil pasta in salted water until your pasta begins to float approximately 5 minutes.
Strain Gnocchi, then sauté with whole butter to lightly brown pasta
Add Tomato ragu with mushrooms, finish with parmesan, butter and fresh chopped parsley

Sauce Ingredients:

  • 10 Shitake Mushrooms
  • 10 Button Mushrooms
  • ½ Onion
  • to taste: Salt and Pepper
  • 6 plum Tomato Concasse
  • 3 Cups Crushed tomatoes
  • 8 cloves of Garlic
  • 1 T Parsley
  • 1 T Basil
  • 1 T Sugar

Gather Mise-­en-­place
Cut mushrooms, mince garlic, and cut plum tomatoes small dice.
Sauté mushrooms, add minced garlic, after 60 seconds add cut plum tomatoes, chopped onions, finely chopped parsley, basil, and crushed tomatoes.
Let it simmer for 5 min
Add sauté gnocchi into sauce enough to coat the pasta.

Wilted Spinach Ingredients:

  • 2 lb Baby Spinach
  • 2 T Olive oil
  • to taste: Salt and Pepper

Coat pan with Olive oil, and Heat pan
Add baby spinach and Sauté spinach until tender, add salt pepper to taste
Serve as a side with gnocchi and tomato ragu

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Nutrition Information

Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach

Servings per Recipe: 6

Amount per Serving

Calories:  458

Calories from Fat:  135

Total Fat:  15g

Saturated Fat:  8g

Cholesterol:  147mg

Sodium:  847mg

Potassium:  307mg

Carbohydrates:  57g

Dietary Fiber:  6g

Protein:  22g

Sugars:  9g

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