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.
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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