We have been so busy in Malta, hiking, snorkeling and swimming. It is so beautiful here and there is so much to explore, so we have been trying to cook fast, easy meals that we prep the night before or can put together in a hurry. However, I am also torn because Malta is the first place we have had a kitchen in a long time. We have had so many amazing dishes that I want to experiment with re-creating and Malta is my big chance. So, we are trying to find things that don’t take too long or that we can prep in advance. This dish was inspired by a dish we had in Bratislava. It was made with their traditional sheep cheese which is tangy and salty. Without access to the sheep cheese here in Malta, we had to improvise a little and I came up with this combo: ricotta, which makes it creamy, while goat cheese lends tang and saltiness and yogurt lends tang and creaminess. Instead of making our own potato dumplings we improvised with gnocchi, which is cheap and readily available (remember, we are going for quick here). I also added a few veggies to the dish, which originally came with none.
- 100g Goat Cheese
- 4 oz Yogurt
- 4 oz Ricotta
- 1 small Zucchini, chopped
- ½ Onion, chopped
- 3 Mushrooms, sliced
- 1 pkg Gnocchi (or, make your own)
- 2 Thick cut slices Bacon
- Combine yogurt, ricotta and goat cheese. Whisk until smooth and allow to come to room temperature
- Heat a non stick pan over medium low heat, add the bacon and cook slowly until fat is released.
- Add zucchini, gnocchi and onions, cook until onions are soft and gnocchi is starting to brown, about 10 minutes.
- Turn off the heat and transfer to a plate.
- In the same pan (it should still be warm) add the yogurt and cheese mixture.
- Stir well to help melt cheese in the still warm pan, then add gnocchi and veggies back in back in. Stir to coat.
- Divide gnocchi & veggie mixture evenly between plates and serve- crumbling more goat cheese on top if desired.