Sun-dried Tomato & Goat’s Cheese Gnocchi

Sun-dried Tomato & Goat’s Cheese Gnocchi

Indulge in a culinary symphony with my Sun-dried Tomato & Goat’s Cheese Gnocchi, a dish that effortlessly marries bold flavours and luxurious textures. This recipe, is apt to serve a gathering of 20 & transforms humble fresh gnocchi into a gourmet appetiser.

The velvety richness of goat’s cheese harmonises with the intense sweetness of sun-dried tomatoes, while the addition of macadamia nuts introduces a delightful crunch. A fragrant garlic-infused pesto envelops the pillowy gnocchi, creating a comforting and irresistible medley.

This ensemble is elevated with Parmesan and fresh basil, adding layers of savoury depth. As you savour each bite, the dish is further adorned with shaved Grana Pandano cheese, culminating in a symphony of umami flavours that dance on the palate.

My version of gnocchi transforms a meal into a bite sized snack, full of flavour and quick to prepare.

If you have those last minute visitors, and not sure what to feed them, serve them a tasting platter with some everyday recipes served in bite size.

With simplicity in preparation and a burst of Mediterranean-inspired ingredients, this Sun-dried Tomato & Goat’s Cheese Gnocchi is not just a meal; it’s an experience to be shared and relished. Give it a try!

Gnocchi is something that we eat fairly regularly in our family as a main, as it is easy to prepare and combine with a basic pesto. The whole family enjoys it, although there are not usually any leftovers!

After a hard day at work it is a quick and easy no fuss option, taking only 20mins to prepare. You can add spinach or rocket to it or add a meat like bbq chicken or just enjoy the vegetarian version.

However, why not make the same dish for your next social get together, served in small portions as pictured on ceramic spoons. You can change it up in so many ways & as it can be quite rich and filling, a small portion just to sample the flavours is all you need.

You can buy gnocchi in packs near the pasta section of the supermarket or fresh gnocchi from the refrigerator section. I have used both & both are fine.

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Sun-dried tomato & Goat’s Cheese Gnocchi

You Will Need:

• 20 ceramic spoons

• Fresh Gnocchi: Gnocchi are soft, pillowy Italian dumplings made from potatoes, flour, and sometimes egg. Unlike dried gnocchi, fresh gnocchi have a light and tender texture, cook quickly and more easily absorb the flavours you are trying to infuse.
• Goat’s Cheese: Goat’s cheese, is a tangy and creamy cheese made from goat’s milk, sometimes thought of as polarising. It has a distinct flavour that ranges from mild and fresh to sharp and pungent, depending on the age and variety. Goat’s cheese adds a rich and creamy element to dishes, with a slightly acidic tang but balances out the other flavours & with this combination of ingredients is really tasty so don’t be shy!
• Sun-dried Tomatoes: Sun-dried tomatoes are ripe tomatoes that have been dried in the sun or a dehydrator, resulting in a concentrated and intensely flavourful ingredient. They have a chewy texture and a sweet, slightly tart taste with hints of umami. Sun-dried tomatoes add depth and complexity to dishes, with their rich and savoury flavor profile. I tend to go for semi sun-dried purely because the texture is nicer- less dry.
• Macadamia Nuts: Macadamia nuts are creamy and buttery nuts native to Australia. They have a rich, slightly sweet flavour and a crunchy texture and bring something extra to the dish.
• Garlic Cloves: Fresh garlic is a must in this dish- titrate to your own taste.
• Shredded Parmesan: Parmesan cheese, also known as Parmigiano-Reggiano, is a hard and granular cheese with a rich, nutty flavour of its own and a sharp, savoury taste. It adds a salty umami-rich taste.
• Olive Oil: Olive oil is one option for this dish and I use the garlic infused olive oil for a another sneaky addition of garlic.
• Basil Leaves: a really good handful of basil leaves to add some aromatics.
• Water: You will find you need to add water and maybe 1/2 cup or even more as this pesto can otherwise become a tad gluey. You don’t want it to be too dry, but you equally don’t want it runny.
• Salt: Season with salt as you see fit.
• Basil Leaves to Garnish: Additional basil leaves can be used to garnish the dish, adding a fresh, colourful and aromatic touch to the final presentation.
• Shaved Grana Pandano Cheese to Garnish: Grana Padano cheese is a hard and granular cheese similar to Parmesan, with a slightly milder flavour and a creamy texture. Shaved Grana Padano cheese adds a rich and savoury flavour to the dish, with its salty and nutty taste profile- perfect for garnishing.
• Olive Oil to Drizzle: A drizzle of olive oil adds a finishing touch to the dish, enhancing its flavour and appearance.

Instructions:

1. Begin by preparing the gnocchi dish. Take a medium-sized pot and fill it halfway with water. Place the pot on the stove and set the heat to high, allowing the water to come to a boil.
2. Once the water is boiling, carefully add the gnocchi to the pot. Let the gnocchi cook until it floats to the surface, typically taking around 3 to 4 minutes.
3. Once the gnocchi is cooked, use a sieve to drain the water from them, ensuring they are ready for the next step.
4. In a mini food processor or chopper, combine goat’s cheese, sun-dried tomatoes, garlic, macadamia nuts, basil, Parmesan cheese, olive oil, water, and a pinch of salt. Blitz the ingredients until you achieve a thin grainy consistency.
5. If the mixture appears too gluey, you can add a little extra water to reach the desired texture. The goal is to create a flavourful and creamy sauce for the gnocchi.
6. Gently mix the prepared sauce with the boiled gnocchi, ensuring an even coating of the delicious mixture on each piece.
7. Spoon the adorned gnocchi onto ceramic spoons, arranging 2 to 3 pieces on each spoon.
8. To enhance the visual appeal and flavour, garnish the dish with fresh basil leaves and shaved Grana Pandano cheese.
9. Complete the dish by drizzling a small amount of olive oil on top, adding a final touch of richness and aroma.
10. Your exquisite gnocchi creation is now ready to be served and enjoyed. Share this tasty dish with friends or family and relish the blend of flavours and textures.
11. Bon appétit!

Helpful Tips

• I like to use semi sun-dried tomatoes as they have a nicer consistency but the choice is yours.

• If you don’t have access to a mini food processor or chopper of sorts, you could use a store bought dip or pesto but homemade is so much nicer.

• This dish can be a little gluey so you need to add the water and you may need to add 1/2 cup water.

• The goat’s cheese really makes this dish but you could substitute with a different cheese.

• I use a garlic infused olive oil.

• This is another example of something simple that you can serve on ceramic spoons for presentation & convenience of eating.

• You could add parsley, coriander or chives if you don’t like the basil.

• Grana Pandano is an Italian Cheese, similar to Parmigiano Reggiano & readily available at the supermarket- Parmesan would be ok too.

• If the consistency is still to dry for you, you can drizzle a little olive oil on top.

Sun-dried tomato & Goat’s Cheese Gnocchi

Recipe

(Serves 20 Prep 20mins)

Ingredients

• 20 ceramic spoons
• 500g Fresh Gnocchi
• 110g Goat’s Cheese
• 150g Sun-dried tomatoes*
• 1/3 cup Macadamia Nuts
• 3 Cloves Garlic
• 1/4 Cup Shredded Parmesan
• 1/4 cup Olive Oil
• Handful of Basil Leaves
• 1/4 Cup Water*
• Salt
• Basil leaves to garnish
• shaved Grana Pandano cheese to garnish
• Olive oil to drizzle

Method

1. 1/2 fill a medium sized pot with water and heat on high
2. When water is boiling, add the gnocchi and boil until all the gnocchi floats to the surface (about 3-4mins)
3. Drain the gnocchi in a sieve
4. In a mini food processor or chopper, add goat’s cheese, sun-dried tomato, garlic, macadamia nuts, basil, Parmesan, olive oil, water, salt and blitz to a grainy consistency
5. *Add extra water if the texture is too gluey
6. Add to the gnocchi and gently mix in
7. Spoon the gnocchi onto ceramic spoons (2-3 pieces)
8. Garnish with fresh basil and shaved Grana Pandano
9. Drizzle a little olive oil on top
10. Serve & enjoy!

Wine Pairing suggestions:

When it comes to pairing wine with the sumptuous Sun-dried Tomato & Goat’s Cheese Gnocchi, it’s essential to complement the dish’s rich and savoury elements. The key is to choose a wine that complements the richness of the dish without overshadowing its nuanced flavours.

Sauvignon Blanc or Pinot Grigio: Opt for a crisp and refreshing white wine to bring a zesty acidity that can cut through the creamy goat’s cheese and enhance the brightness of the sun-dried tomatoes. The herbal notes in the wine will also beautifully echo the fresh basil used in the recipe.

Pinot Noir: If you prefer red wine, a light-bodied red could be an excellent choice. Its red fruit flavours and subtle earthiness won’t overpower the delicate flavours of the gnocchi but will provide a harmonious balance.

Cheers to a perfect pairing!

Spotlight

Macadamia Nuts

Macadamia nuts are native to Australia, in particular the South East Sub-tropics. They originated in the sub-tropical Australian rainforest.

On the Sunshine Coast we are lucky to have several Macadamia farms, so they are readily available to us.

Known for their buttery, nutty flavour, the macadamia nut has become popular internationally.

The Macadamia tree prefers a frost-free environment, temps below 40C, a reasonable amount of rain and can grow to 20m high, so probably not suitable for the average backyard.

Macadamias can tend to be on the somewhat pricey side, even in Australia due to the time and care it takes to cultivate these trees.

Macadamia nuts are low in sugar, are a dairy-free source of plant protein and they are high in antioxidants. They can assist in reducing heart disease and promote heart health due t due to their abundant healthy fats.