Name: Quick Courgette and Goats Cheese Gnocchi
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
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

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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 (this one comes together in just 15 minutes) 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.

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.

Quick Courgette and Goats Cheese Gnocchi

Rustic courgette and goats cheese gnocchi on a white ceramic plate

This quick and easy courgette and tomato gnocchi dish is topped with crumbled goats cheese and packed with Mediterranean herbs.

Harriet Young

Prep Time 2

Cook Time 13

Total Time 15

Serving Size people

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

US Customary – Metric

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.