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Homemade Gnocchi with Goat Cheese & Dried Tomatoes
4.9 from 339 votes

Homemade Gnocchi with Goat Cheese & Dried Tomatoes

This gnocchi recipe features tender potato dumplings made with Parmesan and nutmeg, paired with a creamy goat cheese sauce studded with sun-dried tomatoes and baby spinach. Cooking the gnocchi until they float ensures a light texture, while the sauce adds tangy richness and a slight acidity from the tomatoes.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

For the gnocchi:
  • 500 g potato peeled and diced
  • 200 g all-purpose flour sifted
  • 80 g parmesan grated
  • 2 egg yolk
  • 1 pinch of nutmeg
  • salt
  • black pepper
  • sunflower oil for sprinkling
For the goat's cheese sauce:
  • 80 g sun-dried tomatoes cut into slices
  • 400 ml light cream dairy
  • 150 g baby spinach
  • 100 g goat cheese
  • salt
  • black pepper
For serving:
  • arugula (optional)

Instructions

For the gnocchi:
    Cup of Yum
  1. Place a large pot over high heat, add the potatoes, cover with water and let them boil until soft. Drain completely.
  2. Transfer the boiled potatoes to a bowl and mash with a fork into a smooth purée. In the same bowl, add the flour, Parmesan, egg yolks and nutmeg, and season with salt and pepper. Mix with your hands, wearing disposable gloves, until the mixture is homogeneous.
  3. Transfer the mixture to a pastry bag and create a line of about 30 cm / 12 inches on a floured kitchen counter. Lightly flour the line of mixture and cut into pieces about 2-3 cm (1 -1¼ inch) . Repeat the process for all the mixture.
  4. Flour a baking pan, carefully place all the pieces in it and lightly flour them.
  5. Place a pot of water over medium to high heat. Fill a bowl with water and ice and set aside. When the water begins to boil, place in the gnocchi in batches and let them boil until they rise to the surface. With a slotted spoon, transfer them to the bowl of water and ice and leave them until they cool.Transferring the gnocchi to iced water stops the gnocchi from overcooking and falling apart.
  6. Once cooled, transfer to a baking pan, drizzle with a little sunflower oil and mix them so they are coated in the oil and do not stick together. Follow the same procedure for all the gnocchi.
For the goat's cheese sauce:
  1. Place a pan over medium to high heat, add the sun-dried tomatoes and sauté for 1-2 minutes, then add the dairy cream.
  2. Once it has come to a boil, add the gnocchi, season with salt and pepper, and leave for 3-4 minutes. Add the goat's cheese sauce and spinach, and leave for 2 minutes. Serve with arugula.

Notes

  • After cooking, place gnocchi in iced water immediately to prevent overcooking and maintain their tender texture.