Tomato Goat Cheese Gnocchi
This one pan tomato goat cheese gnocchi recipe is something a little different for goat cheese lovers! It's a quick and cozy 30-minute meal for those busy weeknights when only comfort food will do.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (14 fluid ounce) can crushed tomatoes
- 3/4 cup chicken or vegetable broth
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 4 ounces goat cheese or to taste
- 1 small handful fresh basil torn or sliced thin
- Salt & pepper to taste
- For serving: freshly grated parmesan cheese, fresh bread optional
Instructions
- In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).
- Stir in the garlic and cook for 30 seconds.
- Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi. Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.
- Stir in the goat's cheese and basil. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese if desired. I also recommend serving this with a thick slice of fresh bread as it has a lot of sauce!
Notes
- Goat cheese can be quite strong. If you just want a hint of it, feel free to use half or less than half the recommended amount. I used a 4 ounce soft goat cheese log for this recipe.
- The gnocchi cooks right in the sauce - no need to pre-cook it.
Nutrition
Calories: 335kcal | Carbohydrates: 50g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 789mg | Potassium: 348mg | Fiber: 5g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 6mg