High Cotton's Ricotta Gnocchi | Saveur
High Cotton's executive chef Anthony Gray uses goats' milk ricotta cheese from Split Creek Farm in Anderson, S.C., when he makes this gnocchi.
Ingredients
- 6 oz. unsalted butter
- 1 <sup>1</sup>⁄<sub>2</sub> cups water
- 2 cups all purpose flour
- Salt, to taste
- 2 tbsp. Dijon mustard
- 1 tbsp. chives, chopped
- 1 tbsp. tarragon, chopped
- 1 tbsp. mint, chopped
- 1 cup goats milk ricotta cheese
- 5-6 large farm eggs
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