Delicious Alfredo Gnocchi Bake

Alfredo Gnocchi Bake

 

Alfredo meets loaded baked potato in this delicious Loaded Alfredo Gnocchi Bake.  Full of flavor and easy to have on your table for dinner tonight.

 

Alfredo Gnocchi Bake

 

One of my favorite dishes at Olive Garden is the chicken and gnocchi soup.  There is just something about that soup that says comfort food to me.

 

 

Now I realize that the pasta dinner staring back at you is nothing like that soup.  They just both have gnocchi. End of similarities.

Because I love gnocchi so much, I picked up a few packages at the grocery store.  Then they just sat in the cupboard forever.  Ok, maybe I’m exaggerating a little there, but I know they were in there quite a while before I decided to use them.

 

 

What is gnocchi? 

They are small, soft dumplings made from flour and potato. The cooked potatoes are mixed with enough flour to create a dough, then it is shaped into small pieces for boiling.

 

Alfredo Gnocchi Bake

ingredients

 

2 1/2 c. whole milk
1/2 c. heavy cream
3 tbsp. butter, plus more for the baking dish 
2 cloves garlic, finely chopped
3 tbsp. flour
8 oz. grated fontina (or Monterrey Jack) cheese
1 c. freshly grated parmesan cheese, divided
1 tsp. salt
1 tsp. ground black pepper
2 16 oz. package shelf stable gnocchi

Basil leaves and chives, chopped

Alfredo Gnocchi Bake

directions

 

  1. Preheat the oven to 375 degrees. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave for 2-3 minutes, until very warm.
  2. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Sprinkle in the flour. Whisk together and cook the mixture for 1-2 minutes, stirring constantly, until it is bubbling and lightly golden. Pour in the milk and heavy cream mixture and whisk until smooth, scrape the bottom and corners of the pan with a spatula. Cook for 6-8 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Reduce the heat to low.
  3. Reserve ½ cup of fontina cheese and ¼ cup of parmesan cheese (for the top of the casserole). Add the remaining fontina cheese and ¾ cup parmesan cheese to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.  
  4. Remove the gnocchi from the packages and break into individual pieces (if necessary). Gently fold into the sauce.
  5. Butter a 9-by-13-inch baking dish. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses. Bake for 30-35 minutes until bubbly around the edges. Heat the broiler to high heat and broil for 2 minutes until the top is golden brown. Remove from the oven and let rest 10 minutes. Top with sliced chives and basil, and serve. 

 

 

 

Did you try Alfredo Gnocchi Bake? What did you think? We would love to hear from you! Please leave us a comment or tag us @theloulougirls! 

 

More easy pasta dinners you may like:

 

Who doesn’t love pasta? Everyone Loves This Bow Tie Sausage Pasta Recipe! Not Only Is It Easy, Cheesy, And Delicious, But It Is A Hit With The Entire Family And You Can Make It Mild Or Spicy Depending On Your Preferences.

 

Bow Tie Sausage Pasta

 

 

This Cajun Chicken Pasta is a dinner winner with its creamy Cajun sauce and bites of tender pasta and chicken. It’s one of the easiest dinners, ready in less than 30 minutes.

 

Cajun Chicken Pasta

 

Easy Creamy Tomato Pasta! I’m not a straight marinara sauce lover, but I have found if I put a little cream into the sauce, I’m as happy as a clam!

The other night, we were making dinner and this is what we came up with, Easy Creamy Tomato Pasta! We used the tomatoes that we had bottled last Fall and we had the rest of the ingredients in the pantry. A win, win!

 

Easy Creamy Tomato Pasta

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