Cotija Gnocchi in a Tomato Oaxaca Cheese Sauce

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  • PREP TIME
    2 Hrs
  • COOK TIME
    10 Mins
  • SERVINGS
    Serves 8-10

I welcome the beginning of Fall with my cotija gnocchi recipe. This recipe can make a great after school dinner or a delicious Sunday supper, it is the epitome of eating grand on a simple scale with a few ingredients. Most gnocchi recipes call for the use of potatoes, egg, and flour, and once in a while a portion of finely grated parmesan cheese. I have been making gnocchi for a while and prefer the use of Cacique’s cotija cheese (crumbled extra fine) to the standard parmesan. The Cotija not only elevates the taste of the gnocchi, it makes the dumpling lighter and fluffier. I highly recommend making the swap. Here is my recipe to help you enjoy gnocchi like you never thought before. I also make a simple tomato base and add chunks of Cacique’s Oaxaca cheese to the mix and a drizzle of Cacique’s Crema con Sal for the perfect sauce. Give this lovely dish a try this Fall and serve it all winter long too.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

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