Sometimes you say something out loud and it becomes immediately obvious why it’s a good idea. Take Gnocchi Alfredo, for example. Just say it out loud. Gnocchi Alfredo. Don’t you just know it’ll be amazing? The super tender, fluffy gnocchi in that incredible creamy, garlicky sauce? With the melty cheese mixed in? Mmm, what are we waiting for? We gotta go make it!
Ingredients
- 3 tablespoons butter, plus more, to taste, for greasing the baking dish
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 8 ounces fontina or Monterey Jack cheese, grated, divided
- 1 cup parmesan cheese, freshly grated, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (16-ounce) packages shelf-stable gnocchi
- basil leaves, optional, to taste, chopped, for serving
- chives, optional, to taste, chopped, for serving
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Using the extra butter, grease a 9×13-inch baking dish.
Step 3 –In a microwave-safe liquid measuring cup, add the milk and the heavy cream.
Step 4 –Cover the measuring cup and microwave it until the cream mixture is very warm, about 2-3 minutes.
Step 5 –In a large saucepan over medium heat, melt the remaining 3 tablespoons butter.
Step 6 –Add the garlic and cook until fragrant, about 1 minute.
Step 7 –Add the flour to the garlic and cook, while whisking and stirring constantly, until the flour is golden, about 1-2 minutes.
Step 8 –Add the cream mixture to the garlic mixture and whisk until smooth. Make sure to scrape the bottom and the sides of the pan to incorporate all of the flour.
Step 9 –Cook the cream mixture, while stirring frequently, until it reaches a low boil and thickens, about 6-8 minutes.
Step 10 –Reduce the heat to low.
Step 11 –Reserve 1/2 cup of the fontina and 1/4 cup of the parmesan.
Step 12 –Add the remaining fontina and the remaining parmesan to the cream mixture and whisk until smooth and melted.
Step 13 –Add the salt and the pepper to the sauce mixture and whisk to combine.
Step 14 –Break the gnocchi into individual pieces if necessary.
Step 15 –Gently fold the gnocchi into the sauce.
Step 16 –Transfer the gnocchi mixture into the prepared baking dish.
Step 17 –Top the gnocchi mixture with the reserved fontina and the reserved parmesan.
Step 18 –Bake until bubbly around the edges, about 30-35 minutes.
Step 19 –Switch the oven to broil on high heat and broil until the top is golden-brown, about 2 minutes.
Step 20 –Transfer the baking dish from the oven and let it rest for 10 minutes.
Step 21 –Serve topped with the basil and the chives.
