Goat Milk

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

The recipe requires 10 minutes preparation time, 25 minutes cooking time, and serves 6

Ingredients:

• 125g mozzarella ball, cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 600g fresh gnocchi
• small bunch of basil, torn
• green salad, to serve

Directions:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

More Best Gourmet Recipes for you.

• Watercress Risotto with Goats Cheese

• Kimchi Macaroni & Cheese

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Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

Ingredients:

• 120g soft goats cheese
• 70g parmesan or vegetarian alternative, finely grated
• 200g watercress
• 1 small bunch of basil
• 2 tbsp olive oil, plus extra for drizzling
• 1 tbsp butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 400g risotto rice
• 150ml white wine
• 4 litres hot vegetable or chicken stock
• ½ lemon, zested
• 50g hazelnuts, toasted and chopped

Directions:

• Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.

• Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.

• Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.

• Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

More Best Gourmet Recipes for you.

• Mac & Cheese

• Sea Bass with Watercress

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Try this delicious comfort food, Goat Milk Mac and Cheese. It will warm you from the inside out.

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves 8.

Ingredients:

• 3 cups Goat Milk
• 7 Tablespoons butter
• ¼ cups all purpose flour
• 1 lb elbow macaroni
• 3 of your favorite goat cheeses
• 1 garlic clove, minced
• 1 ½ cups crushed Ritz Crackers
• Salt and pepper

Directions:

• Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.

• In a large saucepan, melt 4 tablespoons of butter over medium heat.

• While waiting for butter to melt, start cooking the elbow macaroni according to package instructions.

• Once the butter is melted, whisk in flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning. It will bubble and become paste-like.

• Gradually whisk in the milk and it will start to thicken. Once it reaches a light boil remove the saucepan from heat. Stir in all of your cheeses until they fully melt.

• Add in the macaroni and stir until fully mixed in.

• Meanwhile, in a medium skillet, melt the remaining 3 Tablespoons of butter over medium- low heat. Add garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat.

• Transfer the mac and cheese to the greased 9×13. Evenly sprinkle with the toasted cracker crumbs. Bake for 15- 20 minutes, or until the crumbs are golden brown and the sauce is bubbling.

• Remove from the oven and let it cool for 5 minutes. Enjoy!!

More Best Gourmet Recipes for you.

• Beef Wellington with Goats Cheese, Garlic and Chervil

• Kimchi Macaroni and Cheese

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