Basically a coarsely chopped and modified version of gremolata accompanies these gnocchi. Normally I would use ricotta, but goat’s cheese is a delicious substitution — the tangy flavour really stands out. You expect the bland ricotta but are greeted by goat’s cheese instead. Nice.

Goat’s Cheese Gnocchi

225 g goat’s cheese
60 g parmigiano-reggiano
60 g all-purpose flour
1 egg
1/4 tsp salt
1/8 tsp white pepper
some gratings of fresh nutmeg

Mix everything to form a thick paste. Refrigerate for an hour. Roll the gnocchi dough into logs about the width of your index finger. Cut log on the bias and roll the pieces on a gnocchi board. You end up with torpedo-shaped gnocchi. Cook in salted boiling water. Remove with a slotted spoon when they begin to float. You can also freeze them for later use.