Creamy Smoked Goat Cheese Gnocchi with Chili
Olga's Kitchen · Weeknight comfort
Soft gnocchi need very little help to become comfort food. Here they meet a silky smoked goat-cheese sauce, a little garlic and a warming pinch of chili. Keep the heat gentle and dinner comes together in around twenty minutes.
Serves: 2–3
Prep: 5 min · Cook: 15 min
The cheese makes it
Ingredients
For 2–3. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.
- 500 g (17.6 oz) fresh potato gnocchi
- 150 g (5.3 oz) Smoked Goat, finely grated
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 150 ml (⅔ cup) cream
- 1 tbsp olive oil
- ¼ tsp chili flakes, or to taste
- Salt and black pepper
- 1 tbsp chopped parsley or basil, optional
How to make it
- Soften the onion. Heat the oil in a large skillet over medium-low heat. Cook the onion for 5–7 minutes until soft, then add garlic and chili for 30 seconds.
- Cook the gnocchi. Bring a saucepan of salted water to a boil. Cook the gnocchi according to the packet, usually 2–3 minutes. Reserve a mug of cooking water before draining.
- Make the sauce. Add cream to the skillet and warm gently. Reduce the heat to low and add the cheese a handful at a time, stirring until melted. Do not boil vigorously.
- Bring together. Fold in the gnocchi. Add cooking water a tablespoon at a time until the sauce coats them loosely. Taste before adding salt, then finish with pepper and optional herbs.
- Serve straight away. Divide between warm bowls and serve with a crisp green salad.
Allergen notes: Milk; gnocchi commonly contains wheat and may contain egg. Check the packet.
Bring the cheese to your kitchen
Shop Smoked Goat to make this recipe at home.