
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Gnocchi isn't used enough and we are here to change that. It's such a quick pasta to make and this bake requires no pre-boiling, which is always a win in my book.
Want a low-carb homemade gnocchi? Give this Cauliflower Gnocchi a try!
Made this? Let us know how it went in the comment section below!
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Ingredients
- 3 Tbsp.
butter, plus more for baking dish
- 2
cloves garlic, minced
- 3 Tbsp.
all-purpose flour
- 1 cup
low-sodium chicken broth
- 3/4 cup
heavy cream
Kosher salt
Freshly ground black pepper
- 1/2 cup
shredded mozzarella, divided
- 1/2 cup
shredded Parmesan, divided
- 1/3 cup
shredded Asiago
- 1/3 cup
shredded provolone
- 2
(17.5-oz.) packages fresh gnocchi
- 2 Tbsp.
fresh basil, chopped
Directions
- Step 1Preheat oven to 375º and grease a 9"-x-13" baking dish with butter. In a large pot over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour, 1 tablespoon at a time, stirring constantly, about 1 minute. Whisk in broth and heavy cream and season with salt and pepper.
- Step 2Bring mixture to a simmer. Reduce heat to low and quickly whisk in ⅓ cup of each cheese until melted and smooth. Remove from heat.
- Step 3Add gnocchi to baking dish. Pour over cheese sauce and stir until pasta is evenly coated. Top with remaining mozzarella and Parmesan and season with pepper.
- Step 4Bake until cheese is bubbly and golden, 25 to 30 minutes.
- Step 5Garnish with basil before serving.
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