Our cow's milk Fresh Fromage Blanc is creamy with a mild flavor. It's delicious spread over a slice of crusty bread or bagel similarly to cream cheese. It's equally delicious used in recipes to make dishes extra creamy.
Our head cheesemaker, Robin, loves cooking with his wife and finding new ways to use Stepladder cheeses in some of their favorite recipes. He gets a lot of his recipe inspiration from chefs including Alton Brown and J. Kenji López-Alt.
"I love adding Fresh Fromage Blanc to pasta dishes such as gnocchi," said Robin. "It has the tangy lactic flavor of cow milk without the goaty twang of our fresh Chevre."
Ingredients
- 1 Fresh Fromage Blanc
- 1 medium egg
- Pinch of Salt
- 6 Tbsp AP Flour
- 2 Tbsp Salted Butter
- 1 tsp Lemon Zest
- 1 tsp Fresh Chopped Thyme
- 1 clove garlic, minced
- Salt and Black Pepper
Instructions
- Mix the Fromage Blanc, eggs, and salt together. Slowly incorporate all the flour. The consistency should be that of the dough coming together without looking like pasta dough or bread dough. It should still be a bit sticky. Place into a piping bag.
- Set a pot of water to boil and keep on high until you're ready to place in the gnocchi.
- Cut a ½” wide hole into the tip of the piping bag, squeeze the dough into the boiling water. Cutting them into ½” lengths, drop them gently into the boiling water. They will take a few seconds to cook and when they surface to the top, they're cooked. Remove them from the pot and let them cool slightly.
- In a saucepan, melt the butter over medium heat, then add the lemon zest, thyme, and garlic. Cook 1-2 minutes, until fragrant. Add the gnocchi and toss to coat completely. Remove from heat, plate, top with fresh cracked black pepper, and serve.
