Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach

By C-CAP Student Brayden Boscio


Serving Size: 6

Pasta Dough (Gnocchi) Ingredients

  • 4 Eggs
  • 1 t Salt
  • 1 T Olive Oil
  • 10 ½ Oz Goat Cheese
  • ¼ t Nutmeg
  • 2 ¾ Flour


  1. Gather Mise-­‐en-­‐place
  2. Combine wet ingredients (including goat cheese) 3.   Combine dry ingredients
  3. Add dry to wet, incorporate everything gathering the dough together. 5.   Knead the dough very gently together, let it rest for 20 min
  4. After letting it rest, begin to roll dough back an forth creating a log of dough, cut that dough into small little pillow shaped pasta pieces and roll with fork to create texture on Gnocchi Freeze for 5 min
  5. After freezing, boil pasta in salted water until your pasta begins to float approximately 5 minutes.
  6. Strain Gnocchi, then sauté with whole butter to lightly brown pasta
  7. Add Tomato ragu with mushrooms, finish with parmesan, butter and fresh chopped parsley

Sauce Ingredients

  • 10 Shitake Mushrooms
  • 10 Button Mushrooms
  • ½ Onion
  • tt Salt and Pepper
  • 6 plum Tomato Concasse
  • 3 Cups Crushed tomatoes
  • 8 cloves of Garlic
  • 1 T Parsley
  • 1 T Basil
  • 1 T Sugar



  1. Gather Mise-­‐en-­‐place
  2. Cut mushrooms, mince garlic, and cut plum tomatoes small dice.
  3. Sauté mushrooms, add minced garlic, after 60 seconds add cut plum tomatoes, chopped onions, finely chopped parsley, basil, and crushed tomatoes.
  4. Let it simmer for 5 min
  5. Add sauté gnocchi into sauce enough to coat the pasta.


Wilted Spinach Ingredients

  • 2 lb Baby Spinach
  • 2 T Olive oil
  • tt Salt and Pepper


  1. Coat pan with Olive oil, and Heat pan
  2. Add baby spinach and Sauté spinach until tender, add salt pepper to taste
  3. Serve as a side with gnocchi and tomato ragu