I just want you to take a moment to look at this…..
Light, melt-in-your-mouth gnocchi, creamy sage and goat’s cheese sauce, ladened with garlic, all topped off with a sprinkling of prosciutto and garlic mushrooms. ???
I’m still drooling……. ?
This is comfort food at its best. It’s simple and easy to make and it’s begging you to curl up with it on the couch during a Netflix marathon (what are you watching right now?).
Yes, I need more of this.
This started out as a simple carbonara recipe but expanded into so much more once sage and goat’s cheese came in to play. And I’m happy with that because I think I’ve found my new favourite lunchtime/ snack/ side dish. I made it yesterday and I’ve since had it in four separate meals. I can’t get enough of it.
I’m in love with goat’s cheese gnocchi. Don’t you just love the sparks of a new romance?
Me + Sage and Goat’s cheese Gnocchi = ❤️ 4EVER ❤️
A simple recipe, this can be thrown together in a matter of minutes, with a little simmering time in between. You can make your own gnocchi, like I did (recipe coming soon), but if you’re really longing for that lazy, snuggle food, then store bought is the option for you.
Which goat’s cheese? ANY CHEESE YOU WANT. The couch and Netflix is calling, you do not have time to make tough decisions.
I wanted to use chèvre but, of course, my local deli did not have any the ONE day I needed it. I ended up using Chevrette; a mild flavoured cheese from the Netherlands. As far as mild cheese goes – I live by a “smellier and/ or stronger the better” philosophy when it comes to cheese – it was delicious. It surprised me, just like Harvati did the first time I tried it.
It felt a little weird making this gnocchi. For the past few weeks the promise of summer has been teasing us here in Sydney. The other week we had a heatwave reaching around 37°C (96°F for all you fahrenheit fans) and, since daylight savings began a week or so ago, the paramedic and I have been enjoying the chilled-out, warm and lighter evenings.
Even Khan, after a month of shedding – or should I say exploding – his winter fur, now looks sleek and shiny in his summertime coat . The daily game of “find something in the house which is not covered in husky fur” is getting a little easier.
So suddenly the cooking has been transported from the oven and stove top to outside on the new BBQ and the paramedic and I are loving this jump back into summertime food
However, springtime here in can me temperamental at times and the weather can change without warning. Sometimes several times in one day. And so the rain and storms came through this week. The BBQ went undercover and outcome the pots and pans once more.
Stupid weather was reminding us that Spring was still here.
But, when the result is something is as great as this gnocchi, I really don’t mind putting summer off for another day or two.
However If you’re living in the Northern Hemisphere, and heading towards winter instead of summer, this will provide the perfect, hug-like step into wintery comfort food. ?
Recipe inspired by Sage and Goat’s Cheese Gnocchi by Foodiesite
- 500g Gnocci
- 1 small onion finely diced
- 2 – 4 cloves (I like it really garlicky!) og garlic
- Olive oil
- 250ml Thickened cream
- 1 Egg
- 2 Egg yolks
- 100g Goats cheese
- 1 1/2 Tbsp chopped sage, plus extra for garnish
- Prosciutto (optional)
- Garlic Mushrooms (optional)
- Cook the Gnocchi according to the given instructions.
- If using, sauté the mushrooms in some butter with a clove of crushed garlic. Once cooked, remove to a plate.
- In the same pan as the mushrooms, sauté the onions with a little olive oil until the onions are soft and slightly browned.
- Whilst the onions are cooking whisk together the garlic, cream, egg, egg yolks and sage. Add to the the pan of onions and lower the heat to low.
- Cook steadily for about 5 – 10 minutes, stirring frequently, until the sauce begins to thicken and coats the back of a spoon (make sure the heat is very low otherwise the eggs may scrambled!).
- Stir in the goats cheese (and the mushrooms if using) and cook for a minute longer until it has melted. Add salt and pepper to taste and stir through the gnocchi.