Fresh Goat Cheese Gnudi

18 gnudi
24 hrs prep time
24 hrs 15 min total time

This recipe for creamy homemade gnudi celebrates some of Krissy from Cottage Farm's favorites-fresh goats cheese, the first eggs of the season from their hens and a buttery sauce with fresh bright peas and tender spring onions



8 oz Vermont Creamery Classic Goat Cheese

1/4 cup Vermont Creamery Crème Fraîche

1/2 cup Fresh parmesan, grated

1 large egg

1 large egg yolk

Good ping of fresh grated nutmeg

zest from half of a lemon (plus more for serving)


2 cups semolina flour

For the sauce

3 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat

1 cup fresh green peas, shelled

2 small spring onions, very thinly sliced

1/2 cup dry white wine

microgreens for garnish if desired


  • STEP 1

    This recipe needs to be prepared at least one day in advance but preferably 3 days to let the gnudi rest before cooking. Take care when handling them in each step of the cooking process.

  • STEP 2

    On a large baking sheet spread a layer of semolina flour

  • STEP 3

    In a large bowl, gently hand mill the goats cheese and then mix together (I also do this by hand) the goats cheese, crème fraîche, parmesan, nutmeg and lemon zest. If some small chunks of goats cheese remain, its ok. In another small bowl lightly beat the egg and egg yolk together. Add it to the goats cheese mixture and stir well until combined. Using two spoons, shape mixture into football shaped balls about 2 inches or so long. You should have about 18 gnudi.

  • STEP 4

    After shaping, place each onto the semolina lined baking tray. Once all of the mixture has been shaped, generously dust the gnudi with more semolina. Cover and place in the refrigerator at least one day or up to three.

  • STEP 5

    To cook, bring a large pot of water to boil. Carefully add the gnudi to the pot and watch for them to float to the surface (3-4 minutes). Remove from the cooking water immediately and gently transfer to serving dishes.

  • STEP 6

    While waiting for the gnudi water to boil, melt the butter over medium low heat. When it begins to bubble add the thinly sliced spring onions and a pinch of salt. Saute until soft about 5 minutes. Then add the wine and peas and cook until peas are al dente (5-6 minutes). Add 1 1/2 cups of the gnudi cooking water to the sauce and continue cooking a minute more. 

  • STEP 7

    Serve 3 gnudi per serving in shallow bowls with a small amount of the sauce ladle over top. Garnish with a sprinkle of lemon zest and micro greens if desired

Krissy O'Shea

Krissy O'Shea_Image

Krissy O'Shea

Krissy O’Shea from Cottage Farm is a freelance photographer and a prop and floral stylist living in New England. She has also designed and produced events, including Kinfolk gatherings, media events, weddings and other parties over the years.  She holds an MFA from the San Francisco Arts Institute.