Roasted Garlic & White Cheddar Smothered Gnocchi

In all reality this sauce is so good that it could be used on any pasta with your favorite add ins. Now, I will be honest. The reason that I feel the gnocchi is so unique is that it is grain free, and has a very strong almond taste. Covered in sauce they almost taste like a savory dessert to me. 

 

INGREDIENTS

Sauce

3 Tablespoons salted butter

9 small cloves of *roasted garlic

2/3 cups almond meal (Measured properly)

1¼  cup Half and Half 

¼ teaspoon salt

1/8 teaspoon black pepper

½ cup shredded parmesan cheese

½ cup aged sharp white cheddar

1 package Cappello’s Gnocchi

Sprinkle of chives and shredded parmesan over the top (Optional)

 

DIRECTIONS

Sauce

  1. In a small pan combine the roasted garlic cloves and butter over medium heat
  2. Pulverize the garlic cloves while the butter is melting
  3. Remove the butter and garlic from the heat and stir in the almond meal
  4. Slowly pour in the half and half and stir until it is smooth then return to the heat
  5. Boil for one minute
  6. Add the salt, pepper, parmesan, and aged sharp white cheddar

 

Gnocchi

  1. Start a pot of water boiling on the stove for the gnocchi
  2. Once the water boils add the gnocchi and stir frequently
  3. Once the gnocchi floats to the top, about 3 minutes they are done
  4. Drain and allow to sit for a few minutes
  5. Transfer them to a serving bowl and pour the sauce over the top
  6. Garnish with chives and grated parmesan if preferred.

Enjoy!

NOTE: If you have never roasted garlic just preheat your oven to 350’f, cut the tops off of two small garlic cloves, or one large, drizzle with a little olive oil or avocado oil, wrap in foil, and bake for 30 minutes. Allow to slightly cool before using. Store unused garlic in the fridge.

 

Original recipe by Angie from Indulge Your Inner Foodie