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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: tomato goat cheese gnocchi
Servings: 4
- 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
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!
- 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.
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