This delicious Baked Gnocchi in Bubbly Parmesan “Cream” Sauce is an amazing meatless dinner option that you can easily and quickly make. Pair this with a simple side salad or crusty bread for a filling weeknight meal that everyone around the dinner table will love and enjoy! Make sure to give the gnocchi a try very soon. It is super good, your entire family will dig this!
Ingredients
4 tbsp butter
16-18 oz. potato gnocchi
1 garlic clove, peeled and grated
4 tbsp flour
1 c. freshly-grated Parmesan cheese
2 c. low-sodium chicken stock, warmed
1/8 tsp freshly grated nutmeg
A handful of chopped basil
1/4 c. packed Bella Sun Luci Julienne-cut Italian Basil, Sun-Dried Tomatoes (or a variety of your choice)
1/4 tsp black pepper
How to make Baked Gnocchi in Bubbly Parmesan “Cream” Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the gnocchi. Drain when done and transfer to a lightly oiled medium-sized baking dish.
Step 3: Melt the butter in a large saute pan over medium-low heat. Once the butter has melted, add the grated garlic to the pan and cook until tender. Over the garlic, sprinkle the flour, and continue to cook for additional 3 minutes, stirring often. Then, stir in the warmed stock. Cook while whisking continuously until the sauce is smooth and just starts to bubble. Next, add the nutmeg and black pepper. Adjust the heat to low and sprinkle in the cheese a little at a time, stirring until melted. Take the pan off the heat and add the sun-dried tomatoes and fresh basil.
Step 4: Over the gnocchi, pour the sauce. Tent the dish with foil and place it in the preheated oven. Bake for about 25 minutes or until bubbly. If desired, broil for a couple of minutes to get a lightly-browned top.
Step 5: Remove from the oven when done and serve garnished with extra fresh basil. Enjoy!
Ingredients
- 4 tbsp butter
- 16-18 oz. potato gnocchi
- 1 garlic clove, peeled and grated
- 4 tbsp flour
- 1 c. freshly-grated Parmesan cheese
- 2 c. low-sodium chicken stock, warmed
- 1/8 tsp freshly grated nutmeg
- A handful of chopped basil
- 1/4 c. packed Bella Sun Luci Julienne-cut Italian Basil, Sun-Dried Tomatoes (or a variety of your choice)
- 1/4 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the gnocchi. Drain when done and transfer to a lightly oiled medium-sized baking dish.
Step 3: Melt the butter in a large saute pan over medium-low heat. Once the butter has melted, add the grated garlic to the pan and cook until tender. Over the garlic, sprinkle the flour, and continue to cook for additional 3 minutes, stirring often. Then, stir in the warmed stock. Cook while whisking continuously until the sauce is smooth and just starts to bubble. Next, add the nutmeg and black pepper. Adjust the heat to low and sprinkle in the cheese a little at a time, stirring until melted. Take the pan off the heat and add the sun-dried tomatoes and fresh basil.
Step 4: Over the gnocchi, pour the sauce. Tent the dish with foil and place it in the preheated oven. Bake for about 25 minutes or until bubbly. If desired, broil for a couple of minutes to get a lightly-browned top.
Step 5: Remove from the oven when done and serve garnished with extra fresh basil. Enjoy!
