Gnocchi with goat’s cheese and chives

Method

1. 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.
2. 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.
3. 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.
4. Serve immediately garnished with the remaining goat’s cheese and chives.