Sunday, January 31, 2016

A Fun Change of Pace


This was delicious, but at first glance, it didn't appear to be what it actually was, so it came as a pleasant surprise for all of us.


Cheesy Baked Potato Gnocchi


2 pounds gnocchi
1/4 cup butter
2 garlic cloves, minced
3-4 tablespoons all-purpose flour
1 (5 ounce) can evaporated milk
1 1/2 cups half and half
3 cups shredded cheese, divided (Cheddar or Mexican-blend)
Kosher salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Prepare gnocchi according to package directions.

Meanwhile, melt butter in a medium skillet. Add garlic cloves and saute over medium heat for 1-2 minutes (do not brown garlic, turn heat down, if necessary). Whisk in flour until thick, cook for another 1-2 minutes, whisking constantly. Slowly add evaporated milk, then half and half, whisking constantly, until no lumps remain and mixture is thickened and bubbling. Stir in 2 cups shredded cheese until incorporated.

Place cooked gnocchi in a baking dish. Add cheese mixture and combine thoroughly. Sprinkle remaining cup of shredded cheese over the top. Bake for 30 minutes or until cheese is bubbly and lightly browned.

Source: The Wicked Noodle. You can find it here.

Notes: I don't know quite what we were expecting or even what we initially thought it was, but we were all surprised to learn this was gnocchi. It was really good though!

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