Sun Dried Tomato and whipped Goat Cheese Gnocchi
This soft, pillowy gnocchi served on top of creamy, tangy whipped sundried tomato goat cheese, will become a dinner time staple. The gnocchi gets pan fried in bacon fat until crispy and accompanied by chewy bacon bits, garlic, kale and roasted red peppers. The whole dish comes together to create a satisfying dish, you will want to make again.
Servings: 4
Ingredients
- 16oz Packaged or fresh Potato Gnocchi
- 3 slices of bacon
- 2 cloves of garlic, minced
- ¼ cup roasted red peppers
- 1 cup chopped fresh kale or spinach
- 4 oz goat cheese
- 2 tbsp jarred sundried tomatoes in oil
- 2 tbsp fresh basil
- 1 tbsp reserved oil from sundried tomato jar
Instructions
- Begin by boiling a large pot of water. Slice bacon in ½ inch strips. Mince 2 cloves of garlic. Shred kale into small pieces.
- Heat a large heavy bottomed pan over medium heat. Add chopped bacon to pan and cook until browned, about 6 minutes.
- Add gnocchi to boiling water, cook until gnocchi floats to the top of the pot about 3 minutes. Drain.
- Add gnocchi to the pan with bacon saute on medium heat until browned about 5 minutes. Add garlic, chopped kale, reserved oil from jar of sun-dried tomatoes and roasted red peppers to pan. Season with salt and pepper, saute another 5 minutes until kale is slightly wilted.
- While gnocchi are cooking, place goat cheese, sundried tomatoes, and basil into blender or food processor. Blend for 1 minute until light and fluffy.
- Spread whipped goat cheese onto a serving plate and top with gnocchi, or you can mix whipped goat cheese into gnocchi before serving. Garnish with chopped basil. Serve immediately and enjoy.
Notes
If you don't like goat cheese, you can substitute with any creamy cheese you like. Just to note I have not tested other types of cheese in this recipe. You can substitute the kale with any green you like or omit completely. Add any herb you like to the whipped goat cheese.