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!