CHEESY BAKED POTATO GNOCCHI

I came across this recipe from The Wicked Noodle Blog and

knew it was going to be a perfect side dish with grilled steak!

I have made it twice since then, and everyone wanted the recipe!

It was the first time I had prepared gnocchi and I have no idea

what I was waiting for.

It is a simple recipe to prepare and just delightful

paired with a fresh salad!

I halved the recipe which was perfect for four people.

You can find the original recipe here!

CHEESY BAKED POTATO GNOCCHI

CHEESY BAKED POTATO GNOCCHI

2 pounds gnocchi

1/4 cup butter

2 garlic cloves minced

3-4 tablespoons all-purpose flour

1 5 ounce can evaporated milk

1 1/2 cups half & half

3 cups shredded cheddar cheese divided kosher salt & freshly ground black Black Pepper

Preheat oven to 375F.

Prepare gnocchi according to package directions.

Meanwhile, melt butter in a medium skillet. Add garlic cloves and sauté over medium heat for 1-2 minutes (do not brown garlic, turn heat down if necessary). Whisk in flour until thick, cook for another 1-2 minutes, whisking constantly. Slowly add evaporated milk, then half & half, whisking constantly, until no lumps remain and mixture is thickened and bubbling. 

Stir in 2 cups shredded cheese until incorporated.

Place cooked gnocchi in a baking dish. Add cheese mixture and combine thoroughly. Sprinkle remaining cup of shredded cheese over the top. Bake for 30 minutes or until cheese is bubbly and lightly browned.