Gnocchi! Made with marinated red onions and peaches and goat cheese alfredo and oh god it's so good you guys it's really so good. We've actually got very little experience with making gnocchi and we still don't because we went super semi-homemade style on this and bought pre-made gnocchi. Normally not a thing we'd do but when ur trying to pack up your entire life for a three-week-long trip and can't stand the idea of eating another "Kind Bar" for dinner you sometimes cut corners. The gnocchi gets tossed in a basil pesto that we've made kinda thin and more like a sauce to better coat all of the good things. Then goes in the peaches and red onion and it all gets topped with a tangy creamy oregano goat cheese alfredo before shoveling it into ur mouth.
- 1 lb gnocchi, prepared according to directions on package
- 2 ripe peaches, cut into cubes
- 1/2 large red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 12 - 15 basil leaves
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 1/4 cup pecans
- 1/4 cup semi-firm cheese (we had an aged mild cheddar, but Parmesan would work)
- 1 tablespoon oregano + extra for garnish
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2/3 cup soft goat cheese
- fresh cracked pepper and salt
- Once you've got your gnocchi cooked and set aside, begin by getting the red onions marinating. In a small mixing bowl, whisk together the apple cider vinegar, sugar, and a pinch of salt and pepper. With a sharp knife, slice the red onion into thin strips before tossing with the marinade. Set aside.
- Next, make the basil pesto by combining the basil leaves, cheese, garlic, pecans, olive oil, and salt and pepper in a food processor, pulse until smooth. Transfer the pesto to a large mixing bowl. Add the gnocchi to the pesto and give it a good toss to evenly coat.
- Use tongs or a fork to remove the red onions from the marinade and shake off excess liquid before adding the onions to the gnocchi. Add the peaches and toss together. Place in serving bowls before making the alfredo.
- Make the alfredo by combing the butter and heavy cream in a cast iron skillet over medium-high heat. Bring to a simmer and add the goat cheese, oregano, and a large pinch of fresh ground black pepper and salt. Lower heat to medium-low and stir with a wooden spoon until goat cheese has just melted. Pour over individual serving bowls and top with fresh oregano and cracked pepper. Enjoiiii.
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