1 cup Water
6 oz. Southcoast Farms Organic Butter, diced small
1/2 Teaspoon Salt
1 cup All Purpose Flour
3 Eggs
1/8 cup Domaine De Provence Tomato Tapenade
1/2 oz. Chives, Chopped fine
1 oz. Southcoast Farms Organic Butter
6 oz. Kilchurn Estate Smoked Chicken Breast
1 Leek, diced
2 oz. Kilchurn Estate Traditional English Stilton

1. In a saucepan combine water, 4 oz. butter and salt. Heat to a boil and then whisk in flour. Stir to remove any lumps and then with a wooden spoon cook over medium heat, stirring constantly. Cook for 2-4 minutes until the dough forms a ball.

2. Transfer dough into a stand mixer fitted with a paddle. On medium
speed beat dough ball for 30-40 seconds. Add eggs, one at a time, and mix thoroughly. Add Tomato Tapenade and chives and mix to combine. Transfer dough into a pastry bag fitted with a plain tip.

3. Bring a pot of salted water to a boil. Using the pastry bag, squeeze out ½ inch lengths of dough, cutting with a pairing knife straight into the boiling water. Drop 20-30 gnocchi into the water at a time. Cook 3-4 minutes and then remove gnocchi and allow to drain on paper towels. Repeat with
remaining dough.

4. Melt 2 oz. of butter in a sauté pan and add leeks and smoked chicken. Sauté until leeks are soft. Add gnocchi and cook for 3-4 minutes until heated through. Crumble the stilton in right before service.

Yields approximately 10-3 oz. servings