Gnocchi is one of my most favorite foods ever. For a long time I never tried it because I thought it would taste like pasta stuffed with mashed potatoes. Even though I love mashed potatoes and I love pasta I just couldn’t imagine them together. Even though there are potatoes in gnocchi, I do not think they taste anything like potatoes. The potatoes give the gnocchi a kind of soft, “puffy” consistency. Basically, if you haven’t tried gnocchi because you think it is going to taste like potatoes, then I recommend giving it a try. And if you haven’t tried gnocchi for any other reason, I think you should give it a try too!
By far the best gnocchi I have ever had in my life was when Cliff and I went to Rome. Cliff ordered the gnocchi dish but I ate my fair share. It was unlike any other gnocchi I had ever eaten. Each little bite literally just melted on your tongue. Gnocchi and gelato are my main motivators in getting on that long flight to Italy. So worth it!! I have tried making them at home but it was a disaster! Note to self: Don’t triple a recipe you have never tried before! Ha! Until I get the courage to make my own again I’ll stick to frozen gnocchi! We usually eat our gnocchi with red sauce but occasionally we really splurge and I make gnocchi macaroni and cheese. As I noted below, this dish does not reheat well. I am usually a huge proponent of making things ahead of time and then reheating in order to create quick weeknight meals. I cannot recommend that for this dish. It is best served immediately. Also, in the past I have used pesto stuffed gnocchi which we really loved. Recently, I have been unable to find them though. Traditional gnocchi mac and cheese is amazing, but if you can find the pesto stuffed gnocchi give that one a try! If you have had a bad day and just want to curl up on the couch and eat some comfort food then this is the dish for you!
1 pound frozen gnocchi
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon flour
3/4 cup milk
1/3 cup shredded asiago cheese
1/3 cup shredded fontina cheese
1/3 cup shredded parmesan cheese
salt and pepper to taste
lemon basil for garnish, regular basil would work fine too
Preheat the oven to 375 degrees. Get the water boiling for the gnocchi and cook according to the instructions on the package. Drain and place in a small greased casserole dish. While the gnocchi are cooking prepare the sauce. Melt the butter over medium heat and sauté the garlic until fragrant. Be careful not to burn the garlic. Add the flour and whisk until smooth and bubbly. Add the milk and whisk until the sauce has thickened. Add the cheese and whisk until melted. Season with salt and pepper. Just a pinch of each is fine. Remove from heat and pour over the gnocchi. Bake for 25 minutes or until golden brown on the top. Garnish with chopped lemon basil. Serve immediately.
Note: This dish does not reheat well.
Source: A Live Love Pasta Original