This recipe was a result of pinterest browsing.
I saw a few versions of this around the interwebs, and obviously wanted to make my own because
I’m so creative I’m too cheap to buy all the ingredients that the recipes I found called for.
I figured a recipe involving potato, cheese, and pasta couldn’t really go wrong.
Cheesy Gnocchi Bake
- 1 lb frozen gnocchi (I guess you could make it from scratch if you’re fancy)
- 2 tbsp butter (go with real butter on this)
- 1/4 tsp garlic powder
- 1 tbsp flour
- 3/4 cup almond milk (or any milk)
- 1/4 tsp mustard
- 1/2 shredded cheese (I used an italian blend of parmesan, romano and asiago, but you could use anything from cheddar to mozzarella)
- 1/3 cup shredded parmesan cheese
- 1/4 cup bread crumbs
- Salt and pepper
- Crushed red pepper flakes
Prepare the gnocchi according to the package (boil til it floats!) then set in a strainer. While that’s cooking, heat the butter in a sauce pan until melted and then whisk in the garlic, flour, milk and mustard. You’ll need to cook it on medium heat for about 3-5 minutes, or until it gets thick. Then stir in the 1/2 cup shredded cheese. It’ll make a very thick sauce. You can add a little milk to thin if you need to. Then spread your gnocchi in a 9×9 pan, and cover in cheese sauce. Sprinkle with remaining parmesan cheese, salt, pepper, red pepper flakes, and bread crumbs. Bake at 350 degrees for 25 minutes or until golden brown.
It should be golden and delicious. Slightly crispy on the top, but soft and chewy on the inside.
And it’s kind of amazing.
Yeah, yeah, it’s not low calories. But everyone needs a good comfort food now and then 😉
As for the weekend, I was fairly lazy on Friday recovering from the flu, Saturday was spent wasted trying to figure out new brakes/tires for my car, but Saturday ended on a good note, with Stephanie & Brittany, ignoring the Super Bowl in favor of hot sauce tasting in the kitchen 😉