Tuesday, November 22, 2011

Cheesy Gnocchi Heaven

No words needed to describe the pin that inspired me:

I can't even begin to describe how delicious this dish is. Pictures make it look good, but it is 100x better in person, I promise. Come visit us down South and I'll make it for you! It is the epitome of warm, cozy comfort food, and the cure for any bad mood or rainy day.

Okay, I'll stop selling it like a used car salesman and get to the how-to and some pictures!
I got this recipe from Noble Pig but altered it a bit to fit our tastes/ what I had in the fridge. So if you're a purist and want the original recipe, check it out there!

To make this heaven-in-a-pan you'll need:
- A glass baking dish
-1 lb of gnocchi ( I get mine from Trader Joes, only $1.99!)
-2 Tbsp butter
-2-3 Tsp fresh garlic, finely chopped
-1 Tbsp all-purpose flour
-3/4 cup milk
-1/2 cup gruyere-swiss cheese (I used leftover cheese from the Onion Tart
-1/2 cup fontina-parmesean cheese
-1/2 tsp salt, 1/2 tsp black pepper
-1/2 cup shredded parmesean/romano cheese
-Small basil leaves for garnish

BEFORE YOU BEGIN: Preheat the oven to 375 degrees!
 Step 1: Boil your gnocchi as the package directs. For TJ's, once the gnocchi floats to the top it needs 2 minutes or so to cook. Strain and place in your baking dish, spaced apart.

 Step 2: While your gnocchi is cooking in the pot, dice up your garlic and mix together the gruyere-swiss and the parmsean-fontina. (NOT the regular shredded parmesean-romano- save that for the end!)
 Step 3: Once the gnocchi is in the dish, start by melting your butter in a sauce pan over medium heat. Once melted, add garlic and whisk until you begin to smell the garlic a lot (30-45 seconds)
 Step 4: Whisk in flour until it starts bubbling and thickening up the butter. Next whisk in milk and continue to mix for 3-5 minute until the whole mixture slightly thickens.
 Step 5: Add small handfuls of your fontina-parmesean/gruyere-swiss mixture. Mix them until completely melted before adding the next handful. Once cheese is all completely melted, add salt and pepper and stir.
 Step 6: Pour your mixture evenly over your gnocchi in the baking dish, then sprinkle with parmesean-romano mixture.
Step 7: Bake for about 25 minutes, or until cheese is bubbly and golden brown, and add a few basil leaves for color and garnish. Let your dish sit for 5 minutes or so before serving with a sprinkle of pepper.
 Step 8: Scoop it out and enjoy! I promise this recipe won't disappoint if done right. It's too delicious.
And now, for a few "finished product shots":

 Alright, now go get in the kitchen and try it out!

1 comment:

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