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...

Subscribe from just €1 for the first month!

Currency

What's Included

With any subscription you will have access to

  • 971569B3-2C5E-4C45-B798-CEADE16987A8

    Unlimited multi-device access to our iPad, iPhone and Android Apps

  • 099C8662-C57C-42F2-9426-F2F90DF17C8F

    Unlimited access to our eReader library

  • 198AE43B-B9CF-4892-8769-D63C2104BA08

    Exclusive daily insight and opinion seven days a week

  • D8F37B78-25E4-4E4A-A376-4F5789B1564A

    Create alerts to never miss a subject that matters to you

  • B15F2521-37CD-4E02-B898-730A20D39F7F

    Get access to exclusive offers for subscribers on gifts and experiences

  • A564FE02-1AB8-4579-AF9D-BA32A2E5ACA7

    Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine

Share this post

Related Stories

The year in review

Newsround: What Thursday’s papers say