This Baked Gnocchi in Bubbly Parmesan “Cream” Sauce is the perfect weeknight meal.
BAKED GNOCCHI IN BUBBLY PARMESAN “CREAM” SAUCE
16-18 ounces store-bought potato gnocchi
4 tablespoons butter
1 clove garlic (peeled and grated)
4 tablespoons flour
2 cups low-sodium chicken stock (warmed)
1/8 teaspoon freshly-grated nutmeg
1/4 teaspoon black pepper
1 cup freshly-grated Parmesan cheese
1/4 cup Italian basil sun dried tomatoes (julienned)
basil (to garnish)
Preheat the oven to 350ºF.
Cook gnocchi according to package directions. Drain and transfer to a lightly greased 10-inch round baking dish.
In a large sauté pan, melt butter over medium-low heat. Add the grated garlic and cook until just softened, about 1 minute. Sprinkle over the flour, whisk to incorporate, and cook for about three minutes, stirring occasionally. Slowly add the warm stock while whisking to incorporate. Continue to whisk and cook until the sauce is smooth and just begins to bubble. Add nutmeg and black pepper. Reduce heat to low and add cheese, a little at a time, while continuing to whisk until melted. Remove sauce from heat. Add sun dried tomatoes and fresh basil and gently stir to combine.
Pour sauce over gnocchi. Wiggle dish to allow sauce to evenly distribute around gnocchi. Cover dish with foil and bake for about twenty minutes or until bubbly. Gnocchi can be finished under the broiler, uncovered, for a few minutes if a lightly-browned top is desired.
Top with additional fresh basil if desired.
Tip: Assemble the casserole in advance then top with cheese and broil right before dinner to warm through.