Chef's Table

Each week, a chef shares a favourite recipe. This week, Seamus Commons of La Fougère in Knockranny House in Westport, Co Mayo uses goat's cheese to make the most of seasonal veg.

28th April, 2012
Chef's Table
Goat's cheese gnocchi with confit tomatoes, baby peas, baby gem and asparagus.

This is a nice, light dish with delicate flavours that focuses on what's freshly arrived in season - baby gem and asparagus, and sweet new peas.

The goat's cheese adds a certain richness and depth of flavour; I've used the mature St Tola, which has a bold, punchy taste, but you could also use Bluebell Falls, which is a little milder.

The gnocchi make the dish substantial and add another layer of texture. When making...

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