Tomato Goat Cheese Gnocchi

I had a log of goat cheese that needed to be used before it expired so I googled for recipes and found this one that sounded good, and looked easy - and it ended up being both of those things! We had this as a side with grilled chicken and a salad, but it could be a meatless main dish for sure. I left out the onion because Dave doesn't like, but I sprinkled in a little onion powder for flavor; I didn't have fresh basil so added dried along with the Italian seasoning and red pepper flakes. The gnocchi cooks right in the sauce so this is a one-pot dish - I thought about just using jarred pasta sauce but I think that would have been too thick for the gnocchi to cook properly but I might try that in the future if I don't have canned tomatoes, maybe adding a little broth to it. We really liked this recipe - I'm just copy and pasting from the original source found here at saltedlavender. 

Ingredients

• 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

Instructions

• 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!
  
  
  

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