This is a first time making an alfredo sauce from scratch. I have always worried about it turning out, but it ended up being very good. This was a great dish to make for Meatless Monday. You could also add meat or extra veggies to this dish if desired.
The ingredients:
2.5 C milk
1/2 C heavy cream
3 TBSP butter plus more to grease pan
2 cloves of garlic finely chopped
3 TBSP flour
8oz grated fontina cheese divided
1 C freshly grated parmesan cheese divided
1/2 tsp salt
1/2 tsp pepper
2-16 oz packages of cauliflower gnocchi (you can use regular if desired instead)
The recipe:
Preheat oven to 375.
In a large liquid measuring cup or glass bowl add milk and heavy cream and heat up in microwave for 3 minutes.
In a large saucepan, add butter and melt over medium heat.
Add garlic and cook for 1 minute.
Sprinkle in the flour and whisk constantly until bubbly and lightly golden.
Pour in the milk and whisk until smooth scraping the bottom and sides. Cook stirring frequently until reaches a low boil and thickens (6-8 minutes) and reduce heat to low.
Reserve 1/2 C of both cheeses for the top. Add the remaining cheese to the milk mixture and whisk until smooth and melted.
Add the spicy pepper spread and mix until combined. Whisk in the salt and pepper.
Add the gnocchi and break into individual pieces and gently fold into the sauce.
Butter or spray a 9x13 baking dish.
Transfer the gnocchi and sauce to the baking dish and top with the reserved cheese.
Bake until bubbly around the edges 30-35 minutes.
Broil for 2 minutes on Hi if desired to brown the top (I omitted this step).
Remove from the oven and let rest for 10 minutes.
Garnish the top with basil or I sprinkled some Pizza party seasoning on top. You can also use crushed red pepper.
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