Tuesday, March 29, 2011

Gnocchi with Gruyere Cream Sauce

This is a quick and easy meal to make. The trick is to start your sauce while you pasta water is being brought to a boil. That way by the time your sauce is done, your pasta is ready too. Then you just drain your pasta, add it to the sauce and viola, you have dinner! If you like, you can definitely make your own gnocchi, but for those quick dinner nights, the packaged kind is a quick alternative.


2 packages gnocchi

3 tbs unsalted butter

3 tbs flour

1 1/4 cup whole milk

1/2 tsp kosher salt - more to taste if desired

cracked black pepper - to taste

1/4 tsp ground nutmeg - fresh grated if possible

3/4 cup grated Gruyere cheese, plus more for topping - if desired

For Gnocchi -
In a large pot, bring 8 cups salted water to boil. Add gnocchi and cook until pasta floats to the top about 2-3 minutes. Drain and add to sauce mixture.

For Sauce -
In a medium sauce pan melt butter and whisk in flour to make a roux. Cook for about 2minutes on low-med heat frequently stirring - it should be a light blonde color. Whisk in milk until smooth; season with salt, pepper and nutmeg. Turn heat to medium. Let mixture cook until it starts to thicken enough to coat the back of a spoon 1-3 minutes; stirring frequently to prevent lumping. Whisk in cheese until it is melted and mixture is smooth. If sauce is too thick, thin out with milk adding a little at a time until it reaches your desired consistency. Toss with the drained pasta and enjoy!

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