Sun-Dried Tomato and whipped Goat Cheese Gnocchi

Is there ANYTHING better than gnocchi? That question was rhetorical, you already know the answer. When cooked correctly you get a crispy bite on the outside and a pillowy soft texture in the middle. This recipe features bacon and sundried tomatoes, the real star of the dish is the whipped goat cheese. The sun-dried tomato whipped goat cheese is super simple and adds a velvety, tangy touch. 

common ingredients make a tasty meal

I used store bought gnocchi for this recipe, I figured it would cut down on preparation time and the store-bought gnocchi is just as good. I have made homemade gnocchi in the past, it’s fairly easy, just time consuming and who really has time these days? You can find sun-dried tomatoes in a jar with oil, typically in your Italian section of your local grocery store. The oil from the sundried tomatoes is the secret ingredient, it adds so much flavor and a little goes a long way. If you are not a fan of kale, go ahead and use another leafy green you prefer. I love the way the kale gets tender and even tastier when tossed in the flavorful bacon fat and flavored oil.

pan fried in bacon fat

The delicious gnocchi are pan fried in the rendered bacon fat, giving you that amazing texture you are looking for. If you do not eat pork, you can substitute the bacon for a non-meat substitute or vegetable like mushrooms. Just make sure to add extra oil to pan when pan frying the gnocchi. Now the sun-dried tomato whipped goat cheese, which is essentially the best part of the dish, gives you a creamy, tangy, fresh texture. If you don’t like goat cheese no fear, try feta, ricotta, or mascarpone. Dairy allergy? A dairy free creamy alternative should work, give it a try and let me know how it turns out. 

ingredients needed to make sundried tomato and whipped goat cheese gnocchi

• Gnocchi
• Bacon
• Kale
• Garlic
• Jarred Sun-dried Tomatoes
• Goat cheese
• Roasted Red Peppers
• Fresh Basil

how to make sun dried-tomato and whipped goat cheese gnocchi step by step

STEP 1: Get a large pot of water boiling, the gnocchi, whether homemade or store bought will only take a few minutes to cook. Prep your ingredients. Cut your roasted red peppers into long slices. Chop the kale into small bite sized pieces. Slice your bacon into ½ inch pieces. 

STEP 2: Heat a large heavy bottom pan on medium heat and add bacon. You will cook the bacon until golden brown and crispy. Once the water in your large pot begins to boil add the gnocchi to the pot. You will know the gnocchi is ready when you see the cute potato balls float to the top of the pot of water. About 3 minutes. Drain the gnocchi and set aside. 

STEP 3: Once bacon is brown and crispy add in the Gnocchi and cook on medium heat until browned on the outside, flipping a few times to ensure both sides get evenly crispy. Add in kale, garlic, reserved sundried tomato oil, and roasted red peppers. Season with salt and Pepper and cook for another 5 minutes until the kale begins to wilt. 

STEP 3: While gnocchi is finishing, make the sun-dried tomato whipped goat cheese. Place goat cheese, sun dried tomatoes and basil into a blender or food processor. Blend for a minute until mixture is light and fluffy. 

STEP 4: Spread the sundried tomato whipped goat cheese onto a serving plate and top with bacon, kale, and gnocchi mixture, or you can mix the goat cheese right into the pan and serve. Serve immediately and enjoy!

notes for success

The key to the perfect gnocchi is to get a good sear on both sides of the gnocchi. You can turn the heat up to medium high at this stage if you are not seeing any browning on your gnocchi. If you are skipping the bacon, make sure to add extra oil to the pan to get the gnocchi extra crispy. The oil from the jar of sun-dried tomatoes adds so much extra flavor. Try and find a jar with oil. Feel free to substitute any greens or herbs you like, and goat cheese really brings the dish together, but any creamy cheese can be substituted in place of goat cheese.

storage and reheating

The sun-dried tomato and whipped goat cheese gnocchi can be stored in the fridge in a sealed airtight container for up to 3 days. I would store the whipped goat cheese separately, if possible, for the purpose of reheating. To reheat I recommend heating in a pan on the stove over medium heat until heated through and adding the goat cheese separately.

If you make this Sun-Dried Tomato and Whipped Goat Cheese Gnocchi, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!