Pages

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

Ingredients:

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

Directions:

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!

No comments:

Post a Comment