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Baked Gnocchi Alfredo
This baked gnocchi alfredo recipe is a delicious spin on pasta night! The whole family will love the rich, creamy sauce made with fontina and parmesan cheeses.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●measuring cup
- ●oven
- ●microwave
- ●pan
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 375°F. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave until very warm, 2 to ⏱️ 3 minutes.
2
In a large saucepan, melt the butter over medium heat. Add the garlic and cook for ⏱️ 1 minute. Sprinkle in the flour. Whisk together and cook the mixture, stirring constantly, until it is bubbling and lightly golden, 1 to ⏱️ 2 minutes. Pour in the milk mixture and whisk until smooth, scraping the bottom and corners of the pan. Cook, stirring frequently, until the mixture reaches a low boil and thickens, 6 to ⏱️ 8 minutes. Reduce the heat to low.
garlic, finely chopped2 cloves
3
Reserve ½ cup of the fontina and ¼ cup of the parmesan for the top of the casserole. Add the remaining fontina and parmesan to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.
4
Remove the gnocchi from the packages and break into individual pieces, if necessary. Gently fold into the sauce.
5
Butter a 13-by-9-inch baking dish. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses. Bake until bubbly around the edges, 30 to ⏱️ 35 minutes. Heat the broiler to high heat and broil for ⏱️ 2 minutes until the top is golden brown. Remove from the oven and let rest ⏱️ 10 minutes. Top with basil and chives, and serve.
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