Prep in 10VeggieGnocchi
Goat's Cheese Gnocchi with Balsamic Vinegar
20 mins · 598 kcal
60g carbs · 30g fat · 22g protein
Strict weekly plan
5 weeks
Week 3 (July)
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Recipe details
Goat's Cheese Gnocchi with Balsamic Vinegar
Rich, tangy goat's cheese with smoky sundried tomato sauce, fluffy gnocchi and leafy spinach.
20 mins
598 kcal
None
Allergens
SulphitesMilk
Ingredients
1 tbsp thickened aged balsamic vinegar10g vegetable stock powder40g baby spinach1 shallot300g potato gnocchi125g French goats cheese2 tbsp sundried tomato paste2 tsp smoked paprika200g baby tomatoes3 garlic cloves
Prep
- Finely slice the shallot and chop or grate the garlic.
- Halve the baby tomatoes.
- Cook the gnocchi until tender, then drain and set aside.
- Fry shallot and garlic until softened.
- Add sundried tomato paste, smoked paprika, tomatoes and vegetable stock.
- Simmer until the sauce is smoky and glossy.
- Stir through the gnocchi and spinach until wilted.
- Crumble over goat's cheese and finish with balsamic vinegar.