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Langoustine with Goat's Cheese Gnocchi     HT  MC  Italian   35mins


Serves 4      Hot   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




1. Bring a large saucepan of salted water with a pinch of salt and a little olive oil to the boil. Add the gnocchi and reduce the heat a little so the water is at a gentle


2. As soon as the gnocchi floats  to the top  drain in a colander then rinse under cold running water to stop the cooking process.   Set aside.


3. Place the double cream and  garlic in a large pan, bring it almost to the boil then whisk in the goats cheese until melted and well blended.


4. Add the drained gnocchi to the pan together with the langoustine and sage.


5. Gently stir in the tomatoes. Serve Immediately.




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