Gnocchi with Portobello Mushrooms & Cranberry Goat Cheese

My favourite dish is a pasta dish. If you know me, you’ll already now this. They can be classic yet complex. You can always add a twist to them. I personally like to mix sweet and savoury together sometimes. I had this cranberry goat cheese in the fridge that I’ve been snacking on recently and that it would be cool to add it on top of a pasta. Why not right?!

Ingredients

1 pack fresh Gnocchi

Alfredo Sauce

2 Portobello Mushrooms

1 cup Sun-dried Tomatoes

1/2 cup Cranberry Goat Cheese

2 cloves Garlic

2 Green Onion

Prep

Slice your portobello mushrooms thinly (as thin as you’d like), as well as your sun-dried tomatoes

Chop your garlic and green onion

How To

Fill a small pot up with water and bring to a boil for your gnocchi pasta. Fresh gnocchi doesn’t take long to took - around 3 minutes.

In a medium sauce pan with oil on medium to high heat, sauté your garlic, green onion, mushrooms and sun-dried tomatoes. Once it becomes aromatic and the mushrooms have gone soft, add in your Alfredo sauce. Stir around until the sauce gets hot and browns up.

Add in your cooked gnocchi to the sauce mix. Stir until the sauce cooks on the pasta a little.

Crumble the cranberry goat cheese all over the pasta. Feel free to mix it while it’s still in the pan or while it’s in your favourite bowl.

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Try this…

Instead of using regular gnocchi, use butternut squash gnocchi. It adds another sweetness to the dish.

Flavours

I chose to make this dish because I love mixing sweet and savoury together sometimes. The savouriness of the mushrooms, sun-dried tomatoes and sauce pairs well with the sweetness of the cranberry and butternut squash gnocchi. The goat cheese adds that extra creaminess that just melts in your mouth.

Feel free to print this recipe out for your enjoyment ♡