Cheesy Baked Potato Gnocchi

• Vegetarian

• Produce

  • 2 Garlic cloves

• Canned Goods

  • 1 5 ounce can Evaporated milk

• Pasta & Grains

  • 2 lbs Gnocchi

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Kosher salt & freshly ground black pepper

• Dairy

  • 1/4 cup Butter
  • 3 cups Cheese
  • 1 1/2 cups Half & half

Found on thewickednoodle.com

Description

Ingredients

• 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 cheese, divided (cheddar or mexican-blend)
• kosher salt & freshly ground black pepper

Directions

• Preheat oven to 375F.
• Prepare gnocchi according to package directions.
• Meanwhile, melt butter in a medium skillet. Add garlic cloves and saute 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.