Gnocchi in a White Wine Cream Sauce

When I'm making sauces from a white wine base, I usually use Chardonnay or Pinot Grigio. This time, I decided to go with a sweeter Moscato and paired it with goat cheese to give it a rich texture- and because goat cheese is one of my fav-or-ite cheeses. I'm really happy with how it turned out! Check below for ideas on how to mix up this recipe with additional ingredients.

This recipe serves 2-3 people as a main dish or more as a side.

1lb gnocchi (or mini gnocchi)

2T butter, divided

1 medium sweet onion, diced

2 cloves garlic, minced

1 cup Moscato wine

1/2 cup chicken stock

4oz goat cheese

1/2 cup heavy cream

2T fresh parsley, chopped

1/4tsp salt

1/8 tsp pepper

Melt butter in pan. Saute onion in butter over medium heat for 5-7 minutes. Add garlic and mix with onion. Immediately add wine, chicken stock and goat cheese. Simmer over medium heat until cheese has completley blended (about 5 minutes). Add cream, parsley, salt and pepper. Bring to a low boil, then reduce heat to low. Add remaining tablespoon of butter and simmer (on low) until ready to serve.

Cook gnocchi according to package directions. After draining, add to sauce. Garnish with parsley and parmesan.

As I was finishing the sauce, I was wishing I had mushrooms to add. I think chopped Baby Bella or Cremini mushrooms added in at the beginning with the onions would be perfect with this dish! And to make it even heartier, you could also add crumbled Italian sausage.