Earlier this month on an edition of On the List I shared a recipe for Crispy Cheesy Gnocchi from What’s Gaby Cooking and immediately started tweaking the recipe. While I typically do alright with aged cow’s milk cheeses like parmesan, I wanted to only use goat’s milk products for my gnocchi and made some adjustments on the other additions to the dish along with some fresh lemon thyme from our herb garden.
Speaking of our herb garden, this has been the best year yet and since we had a whole pot overflowing with lemon thyme it was the obvious choice for this dish. Don’t worry if you don’t have lemon thyme on hand, regular thyme from your local grocery store will also work.
Normally we would have made our gnocchi from scratch, but since we were making this dish on the fly, we opted for the pre-made gnocchi that we keep on hand in the pantry. Like with pasta it’s always good to have pre-made gnocchi on hand, especially if it’s something you enjoy.
Another thought for a creamier option is adding spreadable goat cheese (or perhaps a herb-infused goat cheese) instead of the goat mozz. It will give you a creamier more sauce-like consistency and I did try the most AMAZING Herb & Garlic Goat cheese that I featured on a charcuterie board. It was the absolute ‘chef’s kiss!’
Chèvre Gnocchi with Lemon Thyme
Inspired by Cheesy Gnocchi from What’s Gaby Cooking
- 4 tablespoons of goat butter
- 1 tablespoon Olive Oil
- 2 pounds Potato Gnocchi
- 3-4 mini red onions, minced
- 3 cloves of garlic, minced
- 1 cup freshly grated goat mozzarella (or if you prefer 1 cup of grated parmesan)
- lemon thyme (to garnish) – optional
- Bring a pot of water to boil and cook gnocchi per package instructions.
- Melt the goat butter and olive oil in a large skillet. Add red onions and garlic and heat until fragrant, about 30 seconds. Using a slotted spoon, remove as much of the red onions/garlic from the skillet and set aside (we will add it back later). Leave the infused butter and olive oil in the pan.
- Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
- Add the red onion and garlic back to the pan, sprinkle half the goat mozzarella, and give a quick stir to coat well. Remove the garlic butter goat mozzarella gnocchi from the pan and serve with remaining grated goat cheese and fresh lemon thyme.
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