Thanks to President Cheese for sponsoring this delicious weeknight gnocchi in an easy tomato cream sauce.
Today I want to talk about one of my favorite subjects: CHEESE. I adore tangy goat cheese or rich brie spread on bread, feta tossed into my salad, or a hard Manchego served with fruit and wine. I love enjoying a variety of cheeses as often as possible. When it comes to entertaining, no party is complete without a gorgeous cheese plate starter, melty mozzarella pizza, or even cheese with dessert wine to end the meal. Whether you are having the boss over for dinner, celebrating a birthday, or just feeling fancy at home on a Saturday night, fine cheese will make the experience better!
I’m sure you’ve seen Président® cheeses at your supermarket. I especially associate them with high-quality brie, which we sometimes eat on its own for dinner with some bread and fruit. They’ve got you covered with everything from gourmet spreadable cheeses to even meltable fondue cheese.
When it comes to the art of parties, the folks at Président® know what they are doing. They have loads of gorgeous, gourmet recipes on their website for appetizers, salad, entrees, and more! They also have advice about things like pairing wine and cheese, beer and cheese, and putting together a perfect cheese tray.
The dish that I couldn’t resist trying and sharing with you here is Gnocchi in Sun Dried Tomato and rondelé® Sauce. I chose this one because (a) I love gnocchi, (b) a few readers have requested vegetarian recipes lately, and (c) this one is simple enough to please kids but elegant enough to dress up for guests.
The ingredient list for this gorgeous gnocchi recipe is simple, and it only takes a few minutes to prepare after your water is boiling. The original recipe calls for sundried tomato paste, and I’m going to be honest with you. I checked three stores and couldn’t find it, so I just used regular tomato paste. I’m sharing my adapted version below, but you can find the original on their website. The longest part of the cooking process is boiling the water. I urge you to sample the smooth, creamy rondelé® while you wait. Just try to save 1/4 cup for the sauce.
Once your water is boiling, you will literally be done cooking in under 10 minutes. Since the entree is so simple, it gives you plenty of time to prepare your baked brie appetizer and feta and garden salad to complete the meal. Add a bottle (or two) of wine and maybe cheesecake for dessert, and your cheese party will be complete!
Recipe slightly adapted from Gnocchi in Sun Dried Tomato and rondelé Sauce.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 lb. gnocchi
- 1 tbsp. olive oil
- 1 clove garlic crushed
- 1 tbsp. tomato paste I used double concentrated
- 8 oz. tomato sauce
- 1/4 tsp. red pepper flakes or less to taste
- 12 basil leaves sliced thin
- 1/4 tsp. salt
- 1/4 cup rondelé® by Président® Light Garlic & Herbs Gourmet Spread
Ingredients
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- Bring a large pot of water to a boil. Add gnocchi, and cook until they float to the top (just a few minutes). Drain and set aside.
- Heat the olive oil in a large non-stick pan. Add the garlic, and quickly sauté about one minute. (Be ready with a lid because the oil may splatter.)
- Add the tomato paste and sauce, pepper flakes, and salt. Heat for 3-4 minutes.
- Turn off the heat. Add about the rondelé® cheese and half of the basil. Stir until the cheese is incorporated, approximately 1 minute. Add gnocchi to the pan, and stir to coat.
- Top individual portions with remaining basil.
Want more quick pasta dinners? Try these!
Chili Cheese Pasta Bake
Mushroom Avocado Pesto Pasta
Thank you again to Président® Cheeses for sponsoring this post. I was compensated for my time, but all opinions are my own.
Well I made the South African version of this. A lot of the food stuff you guys get is a lot different here so I stuck with the basic recipe, swopped ketchup with tinned cherry tomatoes and basil for rocket pesto and damn did it turn out fine with that cheese spread added. Thanks Andi I’ll be eating this tomorrow night too!!!
Excellent! You know I’ll be trying this on an upcoming Meatless Monday! Can you clarify on step 4 how much of the rondelé® cheese to add?
Hi, Angie. I hope you love it! You just need 1/4 cup of the cheese, but I’m sure you’ll have no problem enjoying the rest on crackers ;) Thank you!
I’m drooling right now Andi! I LOVE gnocchi, and I love the look of this sauce!!!
Thanks, Renee! I couldn’t believe how easy the sauce was to make, and it’s delicious. I think I’ll be having it again this week since I still have some of the cheese (if I don’t eat it all on crackers first)…
Yum! this looks so good and I can’t wait to try it!
Thanks for a great recipe…pinned!
Thank you so much, Sami! I’m really glad you like it!
We LOVE gnocchi, Andi (we are actually having it for dinner tonight!) and I LOVE this sauce!! Pinning to make soon!! Thanks for the delicious recipe, my friend!
Thank you, Cathy! How did you make your gnocchi? I need to remember to make it more often, and I want to try the homemade ricotta gnocchi too. Now I’m hungry! :)
oh my god, this blog is awsome and the dishes are really mouth watering. Thanks. #sitsblogging.
Thanks so much!
Oh my, with all this cheesy talk… I’m craving some cheese! Andi, we have tried gnocchi for the first time a couple months ago. And, loved it! (Our own little market manager has no idea what it is. But, I found a package about 3 counties away. See how parts of Utah are being deprived?!) Loving this cheesilicious dish!
Thank you, Gloria! I’m glad you found gnocchi. I love it too, but I don’t eat it that often. I hope you can stock up next time and try this recipe. The sauce would be good with regular pasta too though! Thanks so much for stopping by :)
I love gnocchi! I’m pinning this for later. Thanks for sharing!
You’re welcome, Leslie. Glad you like it!