Sunny Goat Gnocchi

So, one fateful day, Steve and I were looking for somewhere to eat - a celebratory dinner that is! This was one of those rare occasions where we actually had an excuse, so it had to be good! I googled. I citysearched. I yelped. and then we went to Max's Wine Dive. Holy moley talk about an amazing dinner! 

Long and the short of it is I had this fantastic gnocchi dish with arugula  and goat cheese (my secret main cheese squeeze of the moment) and it stole the show. I clearly needed to try to copy it :) Sadly, once I finally remembered my plan (I foolishly didn't write it down and into the ether it went) I couldn't remember exactly what was in it! So, I just used what I had in the house to make something sliiiiightly similar... but still SO very different I will undoubtedly need to try again soon.. but with more forethought

My little creation isn’t half bad. I think next time I will play with the proportions more, but really, I impressed myself. We will see what Steve thinks when he eats the leftover tomorrow :)

Sunny Goat Gnocchi (20-25 minutes)

Ingredients

• Package of gnocchi (fresh if available)
• Extra virgin olive oil
• 1/2 onion, chopped
• 1-2 cloves of garlic, chopped or minced
• 10 oz jar of sundried tomatoes, chopped or sliced
• 1/2 cup of white wine
• Fresh tomatoes, preferably cherry, halved or quartered
• Goat cheese
• Mixed greens

 Instructions

1. Cook the dang pasta! Drain and set aside with some extra virgin olive oil .
2. Add the onion and marinade from sundried tomatoes to a medium saute pan and cook for about 2-3 minutes, then add garlic and continue to saute for another 2 minutes
3. Add sundried tomatoes and white wine and continue to cook until the mixture starts to thin
4. Right before removing the mixture from heat, add the tomatoes and cook for only 1-2 minutes
5. Add the pasta right into the saute pan and stir to mix
6. Crumble a generous amount of goat cheese onto your plate, then top with pasta mixture. Top with mixed greens and then fall in love!