with Goat's Cheese Gnocchi
MC Italian 35mins
Seafood Shellfish Vegetables Herbs Main Course Italy Europe
450g/1lb Potato Gnocchi
150g/5oz Soft Goats' Cheese
120ml/4fl.oz. Double Cream
1 Garlic Clove, crushed
2 tbsp Freshly Chopped Sage
4 Medium Tomatoes, diced
Bring a large saucepan of salted water with a pinch of salt and a little olive
boil. Add the gnocchi and reduce the heat a little so the water is at a gentle
As soon as the gnocchi floats to
the top drain in a colander then
rinse under cold running water to stop the cooking process.
Place the double cream and garlic
in a large pan, bring it almost to the boil then
in the goats cheese until melted and well blended.
Add the drained gnocchi to the pan together with the langoustine and sage.
Gently stir in the tomatoes. Serve Immediately.
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