Meanwhile, as you are waiting for the water to
come to a boil and for the gnocchi to cook,
make your cheese sauce. Begin by whisking the
cornstarch and the vegetable/chicken stock
together in a small bowl until the cornstarch
is completely dissolved. Set aside. (Be sure
that the stock is room temperature or cooler,
otherwise the cornstarch will not dissolve.)
Heat butter or olive oil in a (separate) large
saucepan or saute pan over medium heat. Add
garlic and saute for 1-2 minutes, stirring
occasionally, until fragrant. Stir in the
cornstarch mixture, and whisk until combined.
Add in the milk, and whisk until combined.
Continue cooking, whisking constantly, until
the mixture reaches a low boil. Then remove
from heat, and stir in the cheeses until they
are melted and smooth. Season the sauce with
salt and pepper, to taste.
Combine the cooked gnocchi and cheese sauce in the
large stockpot, and toss together until the
gnocchi are evenly coated. Serve immediately,
topped with optional toppings if desired.
Originally Submitted
2/28/2016
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