The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Goat's Cheese & Smoky Tomato Gnocchi
Rich, tangy goat's cheese. Smoky, sundried tomato sauce. It's a match made in foodie heaven! And what could be a better base, than fluffy gnocchi pasta? Simply stir in leafy greens to supercharge with goodness. This comfort bowl is about to become a firm favourite.
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 180g French goats cheese log (Milk)
- 2 pepper
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 80g baby spinach
- 4 garlic clove
- 400g baby tomatoes
- 1 tbsp smoked paprika
- 1 shallot
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 535
Protein: 17g
Carbs: 59g
Fat: 26g
Creamy Goat's Cheese & Smoky Tomato Gnocchi
Rich, tangy goat's cheese. Smoky, sundried tomato sauce. It's a match made in foodie heaven! And what could be a better base, than fluffy gnocchi pasta? Simply stir in leafy greens to supercharge with goodness. This comfort bowl is about to become a firm favourite.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large non-stick frying pan & a measuring jug
Fry the gnocchi
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt, then remove from the pan and set aside
Meanwhile, prep the veg
- Roughly dice the shallot and pepper. Thinly slice the garlic. Halve the tomatoes
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the shallot and pepper
- Cook for 4-5 mins, until softened. Add the garlic, paprika and tomatoes, then cook for 2 mins
Sauce time
- Add the sundried tomato paste, balsamic and 200ml boiling water
- Stir in the stock powder. Bring to a boil, then simmer for 6-8 mins, until the sauce has thickened
- In the final 2 mins, rinse the spinach, then stir into the pan to wilt
- Stir the gnocchi into the pan and season with salt and pepper
Plate up
- Crumble and stir in half the goat's cheese
- Serve the gnocchi into bowls. Crumble over the remaining goat's cheese
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