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Gnocchi with fresh goat cheese, spinach and walnuts
HomechevronOur recipeschevronGnocchi with spinach cheese sauce and walnuts

Gnocchi with spinach cheese sauce and walnuts

Photo by Silke Van Engeland - Recipe by Jeroen De Pauw

30 min

Easy

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Ingredients for 2 people

Creamy
Fresh goat cheese plain 150g

Soignon plain pyramid 150g

  • 1 bag baby spinach
  • 50 g salted butter
  • 1 shallot, finely chopped
  • 150 g soft goat cheese
  • 1 package gnocchi
  • 125 ml cream
  • 1 pinch chimichurri seasoning
  • 50 g aged cheese, grated
  • 100 g walnuts, finely chopped
  • Salt and pepper

  1. Bring a pot of water to a boil and briefly blanch the spinach.

  2. Drain, immediately cool under cold running water and squeeze out the excess moisture. Finely chop the spinach.

  3. Melt the salted butter in a pan and sauté the shallot until translucent.

  4. Add the spinach and cook briefly.

  5. Add the goat cheese and cream and let melt gently over low heat. Season with salt, pepper and chimichurri seasoning.

  6. Stir in the grated aged cheese at the end until melted.

  7. Toast the chopped walnuts briefly in a dry pan until fragrant. Stir them into the sauce (or reserve some for garnish).

  8. Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions (about 3 minutes, until they float to the surface). Drain and gently mix the gnocchi into the sauce.

  9. Serve in deep plates. Finish with extra grated aged cheese and a pinch of chimichurri seasoning.

 

In collaboration with njam!