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Gnocchi with goat’s cheese and chives

Gnocchi with goat’s cheese and chives

Name: Gnocchi with goat’s cheese and chives
Yield: Serves 2
Ingredients: 20g butter; 1 small onion, finely chopped; 1 small carrot, finely diced; 1 celery stick, finely diced; 2 tbsp milk; 160g mild soft goat’s cheese, crumbled; 500g ready-made fresh potato gnocchi; Small bunch of fresh chives, half chopped and half cut into batons; 2 tbsp freshly grated vegetarian Parmesan

Easy
May 2008

Easy
May 2008

Serves 2
Ready in 25 min

A quick and easy gnocchi recipe, made with goat’s cheese, chives and parmesan.

Vegetarian recipes

Nutrition: per serving

Calories: 403 kcals
Fat: 17.4g fat (11.6 saturated)
Protein: 16.6g
Carbohydrates: 45.4g (3.4 sugar)
Salt: 2.2g

Nutrition: per serving

Calories: 403 kcals
Fat: 17.4g fat (11.6 saturated)
Protein: 16.6g
Carbohydrates: 45.4g (3.4 sugar)
Salt: 2.2g

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Ingredients

20g butter
1 small onion, finely chopped
1 small carrot, finely diced
1 celery stick, finely diced
2 tbsp milk
160g mild soft goat’s cheese, crumbled
500g ready-made fresh potato gnocchi
Small bunch of fresh chives, half chopped and half cut into batons
2 tbsp freshly grated vegetarian Parmesan

Ingredients

20g butter
1 small onion, finely chopped
1 small carrot, finely diced
1 celery stick, finely diced
2 tbsp milk
160g mild soft goat’s cheese, crumbled
500g ready-made fresh potato gnocchi
Small bunch of fresh chives, half chopped and half cut into batons
2 tbsp freshly grated vegetarian Parmesan

Method

Heat the butter in a frying pan and gently cook the onion, carrot and celery for about 5 minutes, until tender. Warm the milk in a pan, add 120g goat’s cheese and let it melt gently to form a thick sauce. Grind in black pepper to taste and stir in the softened vegetables.
Bring a large pan of salted water to the boil and cook the gnocchi, stirring, until they rise to the surface (a minute or so), then lift out carefully with a slotted spoon and put them into the pan with the sauce.
Sprinkle in the chopped chives and toss the gnocchi carefully to coat in the sauce. Add the Parmesan and a little of the cooking water, if the sauce needs loosening.
Serve immediately garnished with the remaining goat’s cheese and chives.

Method

Heat the butter in a frying pan and gently cook the onion, carrot and celery for about 5 minutes, until tender. Warm the milk in a pan, add 120g goat’s cheese and let it melt gently to form a thick sauce. Grind in black pepper to taste and stir in the softened vegetables.
Bring a large pan of salted water to the boil and cook the gnocchi, stirring, until they rise to the surface (a minute or so), then lift out carefully with a slotted spoon and put them into the pan with the sauce.
Sprinkle in the chopped chives and toss the gnocchi carefully to coat in the sauce. Add the Parmesan and a little of the cooking water, if the sauce needs loosening.
Serve immediately garnished with the remaining goat’s cheese and chives.