Friday, January 25, 2013

Recipe: Baked Gnocch' & Cheese

You know what's so annoying? When a recipe has the ingredients listed not-at-all in the order they're using. I'm constantly having to scroll up and down on my phone to see quantities and make sure I didn't miss anything .. and you know I normally miss at least one ingredient somehow. Once I accidentally added red bell pepper to a dish instead of crushed red pepper. But whatever, it works.

So we had some company Friday night and with the craziness of work, I had absolutely nothing planned for dinner. Somehow, this got thrown together. So rich, but so delicious. Perfect iced-in sort of meal (yeah, we had an "ice storm", what of it?)

I sort-of used this as a guide. And forgot to take any pictures before we devoured it, so photo credit goes to CookingStoned.TV. Wow, really? That's the name? Eh, makes sense.


  • 1 lb gnocchi
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1 tbsp flour
  • 3/4 cup buttermilk
  • 1 tsp Dijon mustard
  • 1/4 cup shredded cheddar
  • 1/4 cup shredded mozzarella
  • Grated Parmesan


  1. Preheat oven to 375
  2. Add gnocchi to pot of boiling water and boil for two minutes, then drain
  3. Meanwhile, melt butter in a small sauce pan over medium low heat
  4. While whisking constantly, add garlic powder, then flour, then buttermilk, then cheeses in small handfuls until completely melted
  5. Spread cooked gnocchi in a small, lightly greased baking dish (I used 8x8)
  6. Cover with cheese mixture
  7. Top with Parmesan
  8. Bake for 25 minutes

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