Ingredients
3 tbsp. butter, plus more for baking dish
2 cloves garlic, minced
3 tbsp. all-purpose flour
1 c. low-sodium chicken broth
3/4 c. heavy cream
Kosher salt
Freshly ground black pepper
1/2 c. shredded mozzarella, divided
1/2 c. shredded Parmesan, divided
1/3 c. shredded Asiago
1/3 c. shredded provolone
2 (17.5-oz.) packages fresh gnocchi
2 tbsp. fresh basil, chopped
Preparation
Step 1Preheat oven to 375º and grease a 9"-x-13" baking dish with butter. In a large pot over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour, 1 tablespoon at a time, stirring constantly, about 1 minute. Whisk in broth and heavy cream and season with salt and pepper.Step 2Bring mixture to a simmer. Reduce heat to low and quickly whisk in ⅓ cup of each cheese until melted and smooth. Remove from heat. Step 3Add gnocchi to baking dish. Pour over cheese sauce and stir until pasta is evenly coated. Top with remaining mozzarella and Parmesan and season with pepper. Step 4Bake until cheese is bubbly and golden, 25 to 30 minutes. Step 5Garnish with basil before serving.
Want a low-carb homemade gnocchi? Give this Cauliflower Gnocchi a try! Made this? Let us know how it went in the comment section below!
