Mediterranean Goat Cheese Dip

Soft, Bright, and Meant for Sharing

There's a particular kind of dish that makes a table feel like a gathering before anyone has said a word. This is one of them. A whipped, cloud-like base — tangy and yielding — meets the concentrated sweetness of sun-dried tomatoes and the gentle char of roasted peppers, all brightened at the last moment by a ribbon of green. What lifts it into something unexpected is what you dip with: gnocchi, pan-crisped until golden, carrying just enough crunch to hold everything together. It's an appetizer that moves slowly and satisfies deeply.

Ingredients

• 11 ounces goat cheese, room temperature or softened
• 4 ounces cream cheese, room temperature or softened
• 1/4 cups Alessi Roasted Red Peppers, chopped
• 1/4 cups Alessi Sun Dried Tomatoes, finely chopped
• 1 lemon, zested
• Alessi Sea Salt and Black Peppercorns
• 3 tablespoons Alessi Pesto
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1/2 teaspoons Alessi Garlic Puree
• 1 package Alessi Potato Gnocchi (16 oz)

Instructions

1. In a medium mixing bowl, use a hand mixer to whip together the cream cheese and goat cheese until combined, smooth and fluffy.
2. Fold in the chopped red peppers (reserving approximately 1 teaspoon for garnish), sun-dried tomatoes and lemon zest.
3. Season with salt and pepper.
4. Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge.
5. Create a swirl crevice in the top of the dip.
6. Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside.
7. In a medium skillet, add the olive oil and set over medium heat.
8. When the oil is shimmering, add the garlic paste and gnocchi.
9. Toss to coat; saute over medium heat until golden brown and crispy.
10. Season with salt.
11. Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.