Gnocchi with a Goats Cheese and Sage Sauce, Spinach and Prosciutto
Gnocchi with Goats Cheese and Sage Sauce is a delicious pasta recipe. The Prosciutto is an optional extra and can be left out if you are serving to vegetarians.
4 portions as a main or 6 portions as a starter or side dish
Prep: 5-10 minutes
Cook: 10 minutes
- 250ml chicken or vegetable stock
- 200ml cream
- 150g Goats cheese
- 1 tbsp. sage leaves shredded
- 150g spinach, washed and coarse stems removed
- 50g butter
- 1 clove garlic, crushed
- 100g Prosciutto ham finely shredded
Gnocchi: Bring a saucepan of water with a little oil & salt to the boil. Place the gnocchi in the boiling water, it is cooked when it reaches the top. Carefully refresh the gnocchi in a bowl of iced water, then remove & set aside.
Spinach: Melt some butter in a pan and sauté the garlic & add the spinach and cook for a couple of minutes until wilted and cooked.
Sauce: Reduce the stock by half, then mix in the cream and cheese. Add the gnocchi, and sage leaves, and simmer gently so that the sauce coats the gnocchi. Finally mix in the spinach until combined.
To Serve: Place the gnocchi in 4 or 6 bowls and garnish with shredded Prosciutto. Serve.The goats' cheese in this dish can be replaced with another full flavoured soft cheese such as dolcelate, Roquefort or Stilton.This dish also makes a good accompaniment to roast chicken breast.