Recipe Remix: Chevre Gnocchi

Today’s recipe is inspired by a dish from Green Street Tavern. Located in Old Town, Pasadena, this restaurant is known for updated takes on California cuisine. If you’ve had the Pasadena salad from Trader Joe’s, you have had your own recipe remix from this tavern. I can’t say enough about this original dish. It is creamy, hearty, and smooth. With sage brown butter, kale, forest mushrooms, and melted goat cheese, this dish remained earthy and balanced.

Keep reading for our take on this dish after the jump!

Chevre Gnocchi

4 servings


1 lb potato gnocchi
4 oz chevre cheese
2 T irish butter
1 T extra virgin olive oil
2 cloves of garlic, minced
1/4 C raw almonds
1 C organic tuscan kale
12 oz cremini mushrooms
parmesan cheese, curled shavings for garnish
salt and pepper, to taste


Begin by cleaning kale, mushrooms and garlic. If kale isn’t precut, cut down into one inch strips. Remove the woody part of the mushroom stem and wipe the cap of the mushroom with a damp paper towel, removing any dirt. Slice mushrooms into thin rounds. In a small skillet, place butter over medium high. Bring to a low bubble and brown. Stir occasionally and reduce heat to medium. In a medium skillet, add olive oil and garlic. Cook garlic and allow it to permeate the oil with medium high heat. Add mushrooms and kale. Cook through until mushrooms are browned and kale is slightly wilted.

In a saucepan, bring water to a boil. Add gnocchi cook 2-3 minutes or according to package instructions. Drain water off of gnocchi and add to skillet. Stir coating the gnocchi. Add goat cheese and continue to stir until it has melted. To finish the sauce, add the brown butter. Salt and pepper to taste. Stir thoroughly, until gnocchi is coated and the sauce is thoroughly combined. To serve, place in a shallow bowl. Using a vegetable peeler, create shavings of parmesan cheese to place on top. Finish with fresh cracked black pepper. Enjoy!

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