Four-Cheese Gnocchi Bake

• portioner: 6 servings
• aktiv tid: 10 minutes
• total tid: 50 minutes

Ingredienser

3 tbsp. butter, plus more for baking dish

2 cloves garlic, minced

3 tbsp. all-purpose flour

1 c. low-sodium chicken broth

3/4 c. heavy cream

Kosher salt

Freshly ground black pepper

1/2 c. shredded mozzarella, divided

1/2 c. shredded Parmesan, divided

1/3 c. shredded Asiago

1/3 c. shredded provolone

2 (17.5-oz.) packages fresh gnocchi

2 tbsp. fresh basil, chopped

Vejledning

Preheat oven to 375º and grease a 9"-x-13" baking dish with butter. In a large pot over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour, 1 tablespoon at a time, stirring constantly, about 1 minute. Whisk in broth and heavy cream and season with salt and pepper.

Bring mixture to a simmer. Reduce heat to low and quickly whisk in ⅓ cup of each cheese until melted and smooth. Remove from heat.

Add gnocchi to baking dish. Pour over cheese sauce and stir until pasta is evenly coated. Top with remaining mozzarella and Parmesan and season with pepper.

Bake until cheese is bubbly and golden, 25 to 30 minutes.

Garnish with basil before serving.