Gnocchi with Goat Cheese and Mushrooms

One of my favorite ways to prepare gnocchi is with this delicious and easy gnocchi dish with goat cheese and mushrooms. Quick to make and perfect for a weeknight meal.

Course Main

Cuisine Italian

Keyword bacon, gnocchi, goat cheese, peas

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 495

Author Simone

Ingredients

500 grams gnocchi
1 tbsp butter
1 tbsp oil
1 red onion chopped
2 cloves garlic chopped
250 gr mixed mushrooms sliced
100 gr goat cheese crumbled
2 sprigs sage finely chopped
150 gr green peas
100 gr bacon
1 Spring onion sliced, on top
Parmesan cheese for serving

Metric - Us customary

Instructions

Cook the gnocchi according to package directions. Drain and toss in a little olive oil to prevent sticking.
500 grams gnocchi
Heat a frying pan with some oil and butter and sauté the onion until translucent. Add the garlic and mushrooms and fry until golden brown and tender.
1 tbsp butter, 1 red onion, 2 cloves garlic, 250 gr mixed mushrooms, 1 tbsp oil
Add the peas and cook briefly. Chop the sage and add to the pan
150 gr green peas, 2 sprigs sage
Remove from the pan or heat a second pan. Fry the bacon and when it is cooked, add the gnocchi. Fry the gnocchi and crumble the goat cheese on top. Let it melt through the gnocchi.
100 gr bacon, 100 gr goat cheese
Add the mushroom mixture and gnocchi together. Serve with extra goat cheese or parmesan on top. Slice a spring onion for serving over the gnocchi.
1 Spring onion

Notes

Storage & Reheating

Fridge: keeps 2-3 days in an airtight container
Reheat: in a skillet with a splash of water or a bit of butter/oil (microwave makes it soggy)
Freezing: not ideal. cooked gnocchi tends to get mushy

Baking the gnocchi: as I mentioned I typically not cook the gnocchi anymore. Instead I bake them for a bit longer. That way they get crispier on the outside and it cooks almost as fast as when you would pre-cook it.

Nutrition