Goat Cheese Gnudi with Duck Confit, Roasted Butternut Squash, Winter Savory and Yellow Branch

Photo by Matt Rose

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8-10 Servings

    Goat Cheese Gnudi
  • 1 pound goat cheese
  • 1 pound ricotta
  • ¼ cup grated Grana Padano or Parmesan
  • 1 tablespoon melted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon dried thyme
  • 5 large eggs
  • 1¾ cups flour
  • Olive oil
  • 1 pound medium-diced butternut squash
  • 1 tablespoon plus ¼ cup olive oil, divided
  • Salt and pepper
  • 1½ pounds blanched goat cheese gnudi (see above)
  • ½ pound duck confit, shredded
  • 1 tablespoon winter savory (fresh thyme and rosemary may be substituted)
  • 1 tablespoon duck fat or butter
  • ¼ cup toasted pumpkin seeds (pepitas)
  • Yellow Branch cheese for grating
  1. Combine all ingredients except flour and olive oil.
  2. Sprinkle flour over the cheese mixture and stir in.
  3. Cut into manageable pieces and roll into a 3⁄4-inch rope. Cut rope into 1-inch sections.
  4. Poach gnudi in boiling salted water just until they float.
  5. Drain, toss lightly in olive oil, and reserve for service.
  1. Toss diced butternut squash in 1 tablespoon olive oil, salt, and pepper, then roast in a 400- degree oven until just tender. Remove and cool.
  2. To assemble, sauté gnudi in 1⁄4 cup olive oil until they begin to caramelize. Add confit, savory, and roasted squash to warm through. Finish with duck fat or soft butter. Check seasoning.
  3. Place in a serving bowl and garnish with toasted pumpkin seeds and cheese “grated” with a vegetable peeler.
  • from Chef John Fleer, Rhubarb, Asheville, NC

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