1 cup all-purpose flour
8 oz your favorite goat cheese
1 egg
1 tbs. crushed lavender
2 tsp. salt
1 tsp. black pepper
1 tsp. chopped fresh parsley

Goat Cheese and Lavender Gnocchi
From the 2007 New England Flower Show Serves 3-4

Mix flour and goat cheese with a whisk or fork until large chunks of cheese are broken down. Add remaining ingredients, except the egg. Make a well in the center of the flour mixture. Crack egg into the well. Mix slowly in an outward circle until completely combined. Form the dough into a ball and knead 7-8 times (add a little extra flour if dough is too sticky to work). Break off a ball of dough and roll between your fingers until it is about the size of a cigar. Sprinkle a little flour on a work surface. Continue rolling dough until it resembles a rope about 1 in diameter. Cut the dough into 1” pieces. Set finished gnocchi on a floured baking sheet and continue with the rest of the dough. Working in batches, drop a couple of handfuls of gnocchi into a pot of salted boiling water. Gnocchi will start to float, cook about one more minute. Keep warm or run under cold water for later.