Once Gaylord and I got the hang of making the gnocchi – well, he got the hang of it; I was busy making dessert – we found three different gnocchi sauce recipes and/or cooking techniques to try. Each of were amazing. This was our mac and cheese-esque version of gnocchi.
- Potato Gnocchi, boiled
- parmesan or fontina cheese
- salt and pepper to taste
*Place cooked gnocchi in a buttered casserole dish, dot with butter, and sprinkle shredded parmesan and/or fontina on top. Pass under the broiler until cheese is melted. Sprinkle with salt and pepper, to taste.
This method for cooking gnocchi is quick and easy. Add a little heavy cream to the bottom of the dish (if desired) to make a gnocchi mac and cheese. (We didn’t add heavy cream but agreed it would have made the dish even better.)