Perfect with Kris Pinot Grigio


11 oz goat cheese, room temperature or softened

4 oz cream cheese, room temperature or softened

1/4 cup chopped Alessi Roasted Red Peppers

1/4 cup finely chopped Alessi Sun Dried Tomatoes

1 lemon, zested

Salt and pepper

3 tablespoons Alessi Pesto

1/4 cup Alessi Extra Virgin Olive Oil

1/2 teaspoon garlic paste

16 oz Alessi Potato Gnocchi


1. In a medium mixing bowl, use a hand mixer to whip together the cream cheese and goat cheese until combined, smooth and fluffy.

2. Fold in the chopped red peppers (reserving approximately 1 teaspoon for garnish), sun dried tomatoes and lemon zest. Season with salt and pepper.

3. Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge. Create a swirl crevice in the top of the dip.

4. Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside.

5. In a medium skillet, add the olive oil and set over medium heat. When the oil is shimmering, add the garlic paste and gnocchi. Toss to coat; saute over medium heat until golden brown and crispy. Season with salt.

6. Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.