| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Instructions
- Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.
Reviews
The dish had great flavor. The sauce came out to thin for me, so I didn’t add the water. I will make it again, but thicken up the sauce before broiling the cheese. I love gruyere, so that was perfect!
This was very good. I didn’t thin the sauce out because I wanted it a bit thicker and the consistency was perfect. I feel like a 1/4 cup pasta water would have been too much liquid regardless. I am a cheese lover so I added white cheddar and Parmesan and it turned out great.
Not a huge fan. It wasn’t a bad dish, just not a good one. The ‘sauce’ was way too thin and the gruyere cheese was overpowering. If I were to try it again I would use Parmesan and do a plain old alfredo sauce.
This recipe was super easy to make. It came out delicious and very cheesy! I’m definitely gonna try this again with a different kind of cheese.
Creamy goodness!