Potato Gnocchi with Cheddar Cheese Sauce

Description

When it comes to comfort food, a few meals are fulfilling, such as a hot plate of potato gnocchi topped with cheddar cheese sauce. This Italian meal is soft, savory, and decadent. Whether you're in the mood for a warm dinner or a filling meal to serve to the family, this recipe is perfect. And yes, it's simpler to prepare than you might imagine!

Let's get into this homemade gnocchi dish smothered in a rich, creamy cheese sauce that blends the bite of cheddar with the richness of parmesan. It's the ultimate combination of tradition and comfort.

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What is Gnocchi?

Gnocchi (say oh) are Italian soft dough dumplings. Usually, they are made of mashed potatoes, flour, and sometimes egg, and they are enjoyed for their pillow-like texture. The dough is rolled out into ropes, cut into small pieces, and lightly cooked.

Gnocchi pairs beautifully with a wide range of sauces, from tomato-based to buttery sage or creamy cheese. In this version, we’re deviating from the traditional to embrace an ultra-creamy cheddar cheese sauce that adds a modern twist to this timeless dish.

Why People Love Gnocchi Dish

This cheesy gnocchi recipe is heaven on a plate. The contrast of soft bites and rich, tangy, sharp cheddar sauce is unbeatable. It's a dish that gathers family 'round, demands second helpings, and generates comments like "This is the best gnocchi ever!

Many people also like it because it's customizable. Whether you add crispy bacon, roasted vegetables, or even just a little extra parmesan, it's always a winner.

Potato Gnocchi with Cheddar Cheese Sauce recipe

This reassuring recipe mingles tender potato gnocchi with a velvety cheddar and parmesan sauce that's straight-up decadence. It's an excellent solution for gathering the family for a tasty dinner. Simply follow the easy instructions below to recreate this irresistible meal at home.

Ingredients For Gnocchi:

Ingredients:

For Gnocchi:

1. 2 tbsp salted butter powder
2. 1 cup instant potato flakes
3. 1 cup boiling water
4. 1 cup all purpose flour 
5. 1 egg
6. Himalayan salt (fine grain) - to taste
7. ½ tsp organic garlic powder
8. ¼ cup chopped fresh parsley (or any other fresh or dry herb of choice)

For Cheddar Cheese Sauce:

1. ½ cup white cheddar cheese powder
2. 1 cup whole milk
3. 2 tbsp salted butter powder
4. 2 tbsp fresh chopped parsley 
5. ½ tsp organic garlic powder
6. Himalayan salt (fine grain) - to taste
7. Organic black pepper powder - to taste
8. ½ tsp dried oregano 

Directions:

1. In a medium bowl, stir potato flakes and boiling water until well incorporated. Let cool for 2 minutes, stir in egg, salt, butter powder, garlic powder, chopped parsley or choice of herbs in. Slowly add in the flour incorporating a third at a time, the dough will become thick and won’t stick to the bowl anymore.
2. Place the dough on a floured surface, divide it into four portions, and roll each portion into ½ inch thick ropes, cut into ¾ inch pieces. Press and roll each piece with a lightly floured fork to give the pasta a nice shape with ridges.
3. In a medium pot, bring salted water to a boil. Add gnocchi once water is boiling and make sure to not overcrowd the pot. Once the gnocchi are ready, they will float, continue to cook for 2 minutes after they float. Remove with a slotted spoon and reserve 1 cup pasta water for the cheddar cheese sauce.
4. Add 1 cup of milk to a large skillet, and once it starts boiling add ½ cup of the white cheddar powder, 2 tbsp butter powder and stir constantly for 2 to 3 minutes on medium high heat.
5. Add the gnocchi and stir in pasta water until the sauce is the right consistency, make sure to keep the sauce a little thin since it will thicken as it cools.
6. Turn off the heat and add garlic powder, dried oregano, fresh chopped parsley, black pepper, and salt to taste. The sauce might not need more salt due to the saltiness of the butter, pasta water, and cheese powder.
7. Serve hot, and enjoy!

Tips for the Best Gnocchi

1. Employ starchy potatoes: Russet or Yukon gold potatoes yield light, airy gnocchi.

2. Don't over-knead the dough: Over-kneading will make the gnocchi heavy.

3. Cook in batches: This avoids overcrowding the pot and guarantees even cooking.

Make-Ahead & Leftovers

The gnocchi dough can be made ahead and refrigerated a day in advance. Shaped gnocchi can be frozen on a tray and moved to a package or bag for longer storage.

Leftovers may be refrigerated in an airtight container for up to 3 days. To restore creaminess, slowly heat in a saucepan or oven with a splash of milk.

Serve Gnocchi With

1. A green salad, crisp

2. Garlic bread from the oven

3. Roasted broccoli or asparagus

Final Thoughts

There’s something magical about making gnocchi from scratch. The process is therapeutic, the results are rewarding, and the taste is unforgettable. This cheddar cheese sauce elevates a simple Italian classic into an irresistible comfort dish. Whether for a weekday dinner or a cozy Sunday meal, it’s a recipe you’ll come back to again and again. Tell us what you think in the comments if you try this recipe! Share your modifications, go-to toppings, or how your household liked it. We enjoy hearing from other food enthusiasts.

Frequently Asked Questions

Can I use store-bought gnocchi for this recipe?

Of course! Although homemade gnocchi is wonderful, using a package of pre-made gnocchi is an excellent time-saver.

What's the best way to reheat leftovers?

Use low heat in a saucepan or heat in the oven at 350°F, with a splash of milk to maintain creaminess.

Can I swap out the cheddar cheese?

Experiment with other cheeses such as gouda, mozzarella, or a combination. Just ensure that they melt nicely and complement the savory taste.

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