Sometimes it’s okay to give yourself a break in the kitchen – allow yourself some shortcuts and “cheats,” even utilizing some mismatched leftovers from the fridge.
That’s what this recipe is – AND it’s downright fabulous tasting!
Packaged Basil Gnocchi.
Leftover Blueberry Stilton cheese + leftover Apricot Amaretto Wensleydale cheese, crumbled (and remnants of a way too much fun charcuterie get-together 😃)
Fresh lemon juice and zest
Fresh basil
Sea salt and pepper – that’s it!
Sweet Basil Cheese & Citrus Gnocchi
Sweet Basil Cheese & Citrus Gnocchi
2 cups prepared Basil Gnocchi
2 Tbs. extra virgin olive oil
juice and zest of 1 fresh lemon
sea salt and pepper
3 oz. Apricot Amaretto Wensleydale Cheese, crumbled
3 oz. Blueberry Stilton cheese, crumbled
2 Tbs. fresh basil, finely chopped
Bring a large pot of water to a full boil. Add sea salt.
Add the gnocchi and cook for 3-5 minutes, until nice and soft.
Drain.
Return to the pot and drizzle with oil, lemon juice and zest, as well as salt and pepper.
Once thoroughly coated, divide among two serving bowls.
Top with 1/2 of each of the cheeses, half the basil on each, and additional salt and pepper. YUM!
