Happy Friday to you, party people!
I’ve been super excited about this recipe all week because it really was one of those miracle dinners that was thrown together at the last second and remarkably was absolutely amazing. I don’t know how I ever doubted the gnocchi smothered in goat cheese could be anything less than amazing. But yeah….amazing!
I made this dinner for a few girlfriends the other night (the same night we drank prosecco out of water glasses and ate frozen butterscotch meringue bars) and no, I did not make my own gnocchi. I was too busy pouring prosecco!
I fashioned it after a delicious goat cheese pasta that Ashley made a month or so ago and that I’ve been obsessed with ever since. The idea is really easy—just melt a huge wad of goat cheese over hot pasta and add your mix-ins. In this case, grape tomatoes and fresh basil.
Except being the genius I am, I accidentally bought fig goat cheese instead of regular. Fig!
It was still delicious though! See? Genius.
When you make dinner with a bunch of girls, silly things happen. Like Korina sticking her face underneath my table to get in the shot. Totally normal.
Please make this tonight…or tomorrow. It will completely change your weekend. If you haven’t noticed, I’m obsessed with gnocchi. And goat cheese. And, most importantly, prosecco.
Gnocchi with Goat Cheese, Grape Tomatoes and Basil
1 package pre-made gnocchi (or make your own—I used whole wheat gnocchi from Trader Joe’s!)
1 log goat cheese (about 6 oz)
1/2 cup cooking water leftover from boiling gnocchi
2 cups cherry tomatoes, halved
1/2 cup torn basil leaves
Cook gnocchi in boiling salted water for a couple minutes until all the gnocchi float. Drain and save 1/2 cup water.
Transfer the hot gnocchi to a large bowl, add goat cheese, cooking water, cherry tomatoes and basil. Mix well so cheese melts.
Season with a little black pepper to taste. Serve immediately (this isn’t a good dish to reheat).