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Sheeps Milk Cheese Dumplins
Get the recipe for Sheeps Milk Cheese Dumplins by Chef Josh Feathers.
- 2 1/2 lb Brebis, drained
- 1 cup corn flour, plus 1Ž2 cup corn flour for dusting
- 2 tsp kosher salt
- 1/4 tsp nutmeg
- 2 egg yolks
- 1/2 cup singing brook cheese
- 1/4 cup thyme leaf
- 1/4 cup minced Parsley
With the dough hook attachment place all the ingredients in the small Hobart mixing bowl. On the lowest speed let the dough mix to come together. Turn the speed up the medium. The dough should clean the sides of the mixing bowl but still feel slightly wet. Wrap the dough in plastic wrap and refrigerate for 1 hour. Next roll the dough into strips as big around as your index finger. Cut each strip into sections slightly bigger than the first digit of your index finger. Roll each gnocchi down a board to make lines on the gnocchi. Freeze or blanch.
For the Ragout
2 cups roasted Brussel Sprouts
1 cup cubed roasted butternut squash or pumpkin
1 cup blanched carrots
1 cup cubed roasted turnips
2 cup roasted pearl or cippolini onions
2 qt vegetable stock
2 oz singing brook cheese scraps
2 tbsp thyme leafs
1 bay leaf
1/2 cup white wine
Bring the herbs and stock to simmer with the singing brook cheese. Simmer for 30 minutes to incorporate the cheese flavor.
Strain.
In a large sauté pan heat 1/4 cup olive oil. Heat the oil to just wisps of smoke. Add in the dumplins to brown slightly. As the brown add in the root vegetables and onions and cook for 4 minutes stirring or tossing so that the vegetable begin warming through. Deglaze with the white wine and cook for 2 more minutes. Toss in the brussel sprout leafs and enough of the stock to simmer the vegetables. Season with kosher salt and fresh cracked pepper and serve into warmed bowls with grated singing brook cheese.
Chef Josh Feathers
Bring the herbs and stock to simmer with the singing brook cheese. Simmer for 30 minutes to incorporate the cheese flavor.
Strain.
In a large sauté pan heat 1/4 cup olive oil. Heat the oil to just wisps of smoke. Add in the dumplins to brown slightly. As the brown add in the root vegetables and onions and cook for 4 minutes stirring or tossing so that the vegetable begin warming through. Deglaze with the white wine and cook for 2 more minutes. Toss in the brussel sprout leafs and enough of the stock to simmer the vegetables. Season with kosher salt and fresh cracked pepper and serve into warmed bowls with grated singing brook cheese.
Chef Josh Feathers