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
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
Goat Cheese Gnudi
- Combine all ingredients except flour and olive oil.
- Sprinkle flour over the cheese mixture and stir in.
- Cut into manageable pieces and roll into a 3⁄4-inch rope. Cut rope into 1-inch sections.
- Poach gnudi in boiling salted water just until they float.
- Drain, toss lightly in olive oil, and reserve for service.
- 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.
- 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.
- 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