Three cheese and broccoli gnocchi
This recipe for three cheese and broccoli gnocchi uses only a few ingredients and is really easy to prepare but contains a lot of flavor. Your new favorite mid-week.
Ingredients
- 2 cups broccoli florets
- 3½ TBSP flour
- ¼ tsp freshly grated nutmeg
- 6 TBSP butter
- ½ tsp fresh cracked pepper
- ¾ cup fontina cheese (grated)
- 3 cloves garlic (crushed)
- 2-3 TBSP Italian bread crumbs
- ¾ cup gruyere cheese (grated)
- 2 lbs Gnocchi
- 2½ cups milk (I used 2%)
- 1½ cup med sharp cheddar cheese (grated)
- 1½ cup parmesan cheese (reserve 1 cup for sprinkling on top)
Instructions
First, preheat the oven to 400 *
Then, cook the gnocchi according to the directions on the package. Drain. Put aside.
Steam the broccoli florets until al-dente. Drain and set aside.
In a medium saucepan, melt the butter over low heat. Add the crushed garlic and cook for a few minutes.
Stir in the flour and cook for 3 minutes, whisking constantly.
Increase the heat to med. Stir in milk, nutmeg and pepper. Bring to a boil, whisking regularly.
Once the milk is at a low boil, reduce the heat to simmer and stir in the cheeses (add about ⅓ at a time until it is melted).
Place the cooked gnocchi in a glass baking dish (9 x 13).
Pour the cheese sauce over the gnocchi (I had a little sauce left because my dish was a little smaller.
Use as much as you can. It will look very nuts, but will thicken after cooking).
Cooked broccoli nestled in gnocchi.
Garnish with the rest of the parmesan and breadcrumbs.
Bake for about 20 minutes or until hot, bubbling and lightly browned.
Happy Cooking Time.
