Light, yet rich and packed full of flavour, this courgette and goats cheese gnocchi is perfect for any season.
Gnocchi is a brilliant carb to use for those quick dinners when you want something tasty, but don’t have much time. It works really well with juicy courgette – the textures together are just wonderful.
I top this dish with crumbled goats cheese which adds a beautiful tang and creaminess. It goes so well with that rich, tomatoey sauce.
Courgette and Goats Cheese Gnocchi – The Ingredients
- Onion – use a large brown or yellow onion.
- Courgettes – or zucchini! Courgette is such a versatile vegetable and can do a lot of heavy lifting in a dish like this.
- Garlic – of course! Use 3-4 fresh garlic cloves.
- Passata – use passata rather than chopped tomatoes if you can. Passata is sieved, making a smooth, rich sauce – you wouldn’t get this with ordinary chopped tomatoes. If you can’t get hold of passata, if at all possible blend your chopped tomatoes before using so that they are smooth.
- Oregano and basil – dried oregano and fresh basil add a wonderful Mediterranean flavour.
- Fresh gnocchi– fresh gnocchi takes just 3-4 minutes to cook in the sauce. I regularly have it in the fridge for quick and easy meals like this.
- Goats cheese – use a good quality crumbling goats cheese to top off the dish. I used an awesome Abergavenny goats cheese – you could use any local crumbly one.
More gnocchi recipes to enjoy:
- Creamy Chorizo Gnocchi
- Creamy Leek Gnocchi
- Creamy Sausage Gnocchi
- Green Goddess Gnocchi
- Bacon and Mushroom Gnocchi Bake
- One Pan Tomato and Mozzarella Gnocchi
- Broccoli and Cheese Gnocchi Bake
Get the cook books:
Quick Courgette and Goats Cheese Gnocchi
This quick and easy courgette and tomato gnocchi dish is topped with crumbled goats cheese and packed with Mediterranean herbs.
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 courgettes
- 4 cloves garlic
- 500 grams passata
- 2 teaspoons dried oregano
- 20 grams fresh basil
- 500 grams fresh gnocchi
- 100 grams goats cheese
Instructions
- Peel and finely chop the onion. Put a large pan on a medium heat and add the oil and onion. Cook for 2-3 minutes until softening.
- Cut the ends off the courgettes, and cut in half then quarters lengthways, then finely slice. Add to the pan and cook for another 2-3 minutes.
- Peel and chop the garlic. Add to the pan. Cook for 30 seconds, then pour in the passata and 400ml water.
- Add the oregano, chopped basil and salt and pepper to taste. Tip in the gnocchi.
- Bring to a simmer and cook for 3-4 minutes, until the gnocchi is soft to the touch and cooked through.
- To serve, spoon the gnocchi into four bowls. Top each bowl with 25g crumbled goats cheese.
Video
Nutrition
Calories: 383kcalCarbohydrates: 63gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 561mgPotassium: 891mgFiber: 7gSugar: 10gVitamin A: 1373IUVitamin C: 35mgCalcium: 135mgIron: 8mg
Tried this recipe?Let us know how it was!
This goats cheese and courgette gnocchi is quick, hearty and delicious- perfect for a weeknight evening! Please do leave a comment if you try it and enjoy it