Skip to main content Skip to header navigation

Goat cheese gnocchi with asparagus in lemon sauce is spring on a plate

goat cheese gnocchi
Image: Brandi Bidot/SheKnows

Goat cheese gnocchi with asparagus in lemon sauce recipe

Serves 4 – 6

Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes

Ingredients:

For the lemon sauce

  • 2 fresh lemons, juiced
  • 1/4 cup white wine
  • 1 tablespoon maple syrup
  • 1/4 cup butter, melted
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon dried thyme

For the gnocchi

  • 8 ounces softened goat cheese
  • 1 cup all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese
  • 2 whole eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 cups chopped asparagus
  • 3 garlic cloves, minced
  • Parsley and extra Parmesan cheese, for garnish

Directions:

  1. In a bowl, combine all the ingredients for the sauce, mix well, and then set aside.
  2. In another bowl, stir together the goat cheese, flour, Parmesan, eggs and seasonings, mixing well.
  3. Mix until a soft dough forms, then turn the dough out onto a floured surface.
  4. Divide the dough into 3 or 4 large pieces, and roll them into ropes about 1/2 inch thick.
  5. Cut each rope into the desired sized of gnocchi, and either roll them to give them their gnocchi shape by using the back of a fork, or keep them as they are.
  6. Place the cut gnocchi on a floured baking sheet in the refrigerator until ready to cook them.
  7. To cook the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi to the boiling water, and let them cook until they float to the top, about 3 – 5 minutes.
  8. Heat a large skillet over medium heat, and add the olive oil, asparagus and the garlic. Cook for about 5 minutes or until the asparagus is tender.
  9. Add in the boiled gnocchi and the prepared lemon sauce. Simmer for 10 minutes or until the sauce begins to thicken slightly.
  10. Plate, and serve warm with extra grated Parmesan cheese and parsley for garnish.

More gnocchi recipes

Homemade sweet potato gnocchi
Sweet jam-filled gnocchi
Fried gnocchi with tomato sauce

Leave a Comment