Ok, I can't even believe that I am sharing this recipe because it is my go-to, crowd pleasing, oohhhing and ahhhhhing masterpiece. Anytime I have made this, I have been praised and even kissed because it is THAT good. Is this dish good for you? Hells no! It is meant as a special occasion side dish so save up those calories when you make it.
I have given this recipe to those I love countless times so I am sharing it with you as a way to show my appreciation for those that have been reading my blog. If you make this, I warn you, you may be required to make it at any dinner event for years to come (as I have)!
The Love Gnocchi
Ingredients
4-5 Shallots roughly chopped
3-5 Cloves of garlic roughly chopped
4 Tbsp butter, add more if needed
½ jar of sun-dried tomatoes packed in oil (get the kind that are chopped already)
1 cup of heavy whipping cream (get the pint sized in case you need to add more cream if your sauce gets too thick)
1 package of Fontina cheese diced
½ package of pine nuts
1 package of Gnocchi potato pasta
Salt and pepper
Directions
1) Heat the butter in a large non stick pan over medium-low heat; add about a tablespoon of the oil from the sundried tomato jar (or add your own oil) to raise the burn temp of the butter.
2) Once the butter is melted and just bubbling, add the shallots and cook for 5-7 mins until soft. Meanwhile, start a pot of water to boil as per the directions on the Gnocchi package.
3) Add the garlic and cook for another 2 mins.
4) Stir in the sun-dried tomatoes and cook for another 5 mins until everything is well combined and the shallots are golden brown. Add salt and pepper to taste.
5) Add the cheese and a small pour of the cream (a couple of Tablespoons should do it); stir frequently. You may raise the heat a little on the stove to help the cheese melt but make sure that nothing is burning.
6) By now your pot of water should be boiling; cook the gnocchi following the directions on the package. The pasta takes only about 5 mins to cook; it is ready when the gnocchi floats to the surface.
7) As your gnocchi is boiling into little puffs of heaven, in the pan add the rest of the cream and cook on MED heat until all of cheese is melted and the sauce has thickened (about 7 mins). Keep stirring to help the sauce combine. Add more cream if your sauce gets too thick. It shouldn't be runny but it shouldn't be goopy either!
8) Drain the pasta and transfer to an oven safe casserole dish. Pour the sauce over the gnocchi and lightly toss.
9) Sprinkle the pine nuts over the top of this pasta until covered and heat under to the broiler in your oven until golden brown and bubbling and don’t take your eyes off it (about 2-3 mins).
This is the final product!
This pairs beautifully with a nice Filet steak and any robust red wine (like a Shiraz). The sauce is gooey and rich and the gnocchi are like fluffy decadent bobbles that melt in your mouth. I hope you enjoy my special Love Gnocchi. If you have any questions, please leave a comment and I will get back to you!
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