Baked Gnocchi & Cheese

Sorry about these pictures, guys. It was all gross and rainy and fall-like outside when I made this yum yum yummy side dish and it impeded my light. But I had to share this recipe with you soooo we shall have to muddle through these photos! Remember, it tastes much better than the pics look!

I absolutely love homemade ricotta gnocchi-it's insanely easy to make. However, I hadn't really had anything to make the gnocchi for UNTIL I SAW THIS RECIPE! You can totally use store-bought gnocchi, but really...it takes nothing to make the homemade. And I just adooore the pillowy texture and perfect flavor of it. Regardless, let's chat about the dish as a whole and not just the noodles!

This is essentially a recipe for a small mac'n'cheese-like dish (which is actually lovely because so many of my mac and cheese recipes make way too much for me to eat on my own!) You make a lovely sauce with delicious gruyere (sorta like fancy cheddar?) and fontina (sorta like Parmesan) cheeses. Then it's topped with some Parmesan cheese which-when baked-becomes wonderfully golden brown and a bit crisp-a much needed contrasting texture from the soft gnocchi and rich sauce. It's cheesy and flavorful and like an Italian'd up macaroni and cheese! I absolutely loved it and I think you will too :) A great recipe to serve when having people over for dinner!

Toasted Ricotta Gnocchi with Parmesan Truffle Cream Sauce

All of my Italian ancestors are probably so proud of me right now: I've finally made homemade pasta- gnocchi, specifically (by myself!--as opposed to helping my grandma)! AND I made the up the sauce recipe all by myself, just using the knowledge I've gained from the last couple years and tasting along the way. I feel all authentic and skilled 'n' stuff. And you wanna know a secret? This recipe is SO. EASY!

Plus I got ridiculously giddy over the fact that when cooking the gnocchi, you know it's done when it floats to the top. How cool is that?! I told everyone. And giggled. Yepp.

The inspiration for this recipe came from a dish I tried at this great restaurant in the city, Jane. As soon as I saw they had toasted ricotta gnocchi in a white truffle cream sauce, I obviously had to order it. And it was PHENOMENAL...for like...3 bites. Then it was overwhelming. And like REALLY rich and filling. So, it took me awhile to finish it. It made me not super into the idea of ordering it again.

BUT, then I got some daRosario truffle oil to try. And I knew I needed to make my own, new, and improved (in my humble opinion) gnocchi with a truffle sauce.

Now let's break down what we have here:

A super simple,super easy recipe for luscious and pillowy, melt in your mouth, ricotta gnocchi. 

That you then toast, which brings in such a delicious, buttery, toasted flavor.

A rich (but not TOO rich) sauce made with...wait for it...FAT FREE EVAPORATED MILK (not cream-so it's not going to be quite as detrimental to some of our pre-wedding semi-diet-y type things), freshly grated Parmesan cheese, and, of course, truffle oil. To taste. So it can be as flavorful or as subtle as you want! 

(and ya know...you can also just make the gnocchi and just put whatever sauce you like on em. It's cool. Whatever floats your boat.)

I'm like....super excited about this one you guys. You're gonna LOVE THIS!