About the Recipe
From the very talented Salt and Lavender.
Ingredients
1 tbsp olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 can crushed tomatoes
3/4 cup chicken or vegetable broth
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp Italian seasoning
500g uncooked potato gnocchi
100g Cilantro ChevreÂ
1 small handful fresh basil, torn or sliced thin
Salt & pepper to taste
For serving: freshly grated parmesan cheese, fresh bread optional
Preparation
In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).
Stir in the garlic and cook for 30 seconds.
Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi.Â
Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.
Stir in the chevre and basil. Season with salt & pepper as needed.Â
Serve immediately with freshly grated parmesan cheese and fresh bread if desired.Â