Ingredients
2lbsDeLallo mini potato gnocchi,or 3 12-oz packages DeLallo gluten-free potato and rice gnocchi
3tbspcornstarch
1cupvegetable stock,or chicken
2tbspbutter,or DeLallo extra virgin olive oil
3garlic cloves,minced
1cupmilk,warmed
1¼cupsfontina cheese,freshly-grated
1cupsharp cheddar cheese,freshly-grated
½cupParmesan cheese,freshly-grated
½tspsalt,or more to taste
¼tspblack pepper,finely-ground, or more to taste
fresh parsley,or basil, finely-chopped, extra Parmesan cheese, optional toppings
Preparation
Cook the gnocchi in a large stockpot of generously-salted boiling water according to package instructions. Drain and set aside.
Begin by whisking the cornstarch and the room temperature vegetable stock together in a small bowl until the cornstarch is completely dissolved. Set aside.
Heat butter or olive oil in a large saucepan or sauté pan over medium heat.
Add the garlic, then sauté for 1 to 2 minutes, stirring occasionally, until fragrant.
Stir in the cornstarch mixture, then whisk until combined.
Add in the milk, then whisk until combined.
Continue cooking, whisking constantly, until the mixture reaches a low boil.
Remove from heat, then stir in the fontina cheese, Parmesan cheese, and sharp cheddar cheese 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, then toss together until the gnocchi are evenly coated.
Serve warm, topped with fresh parsley or other toppings, and enjoy!
