• Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: serves 8

Ingredients

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

Directions

  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. Season with salt and pepper.

  3. Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge. Create a swirl crevice in the top of the dip.

  4. Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside.

  5. In a medium skillet, add the olive oil and set over medium heat. When the oil is shimmering, add the garlic paste and gnocchi. Toss to coat; saute over medium heat until golden brown and crispy. Season with salt.

  6. Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.

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