Creamy Four Cheese Gnocchi & Pork Chops

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This is how to make the easiest cheese sauce for Gnocchi.

Gnocchi should be easy and effortless. Gnocchi doesn’t need to be complicated with a lot of unnecessary ingredients.

If you’ve never had Gnocchi before, it has a pillowy texture and just melts in your mouth. If you don’t like Gnocchi, it’s because whoever made it for you used the wrong sauce or they used way too much flour.

The best thing about Gnocchi is that it’s a really fast meal to make. A couple of store brands of Gnocchi takes no more than 3 minutes to boil and they panfry really quickly. I love making Gnocchi on days that I need a fast meal. Plus, Gnocchi is one of my daughter’s favorite dishes. When I was pregnant with Viviana, I ate potatoes and cheese every single day; so it doesn’t shock me that she loves anything that’s like a potato.

Four cheese gnocchi & pork chops

The cheese sauce in this recipe isn’t too difficult to make. It’s a little similar to how I make all of my pasta sauces. Except, this time it’s made with beef stock and heavy cream. I don’t normally cook with heavy cream, but I find that it makes the best pasta sauces. If you want a healthier alternative, swap the heavy cream out for some unsweetened Macadamia or Almond milk.

I had some pork chops in the fridge sitting that needed to be cooked so I decided to use them for this recipe. You do not have to use pork chops! Feel free to substitute with Italian sausage, ground beef, shrimp, lobster, chicken, etc.. Any meat would work here, except fish. I’ve never had fish in any type of sauce or soup ever. I was watching some television earlier and saw some cooks make a tomato based soup and drop some cod in it. I found that so strange! I know that it’s common in other cultures to mix fish in many different sauces and soups, but I’m so uncultured when it comes to that. I’ve only had fried catfish, traditional salmon, or tilapia. Any of my readers care to recommend a delicious recipe with fish cooked in an unconventional way? Drop a recipe in the comments. I’m curious!

Four cheese gnocchi & pork chops
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Pasta, Gnocchi, Pork Chops, Spinach, Mushrooms, Onion
Italian
Yield: 2Pin it

Creamy Four Cheese Gnocchi & Pork Chops

A melt in your mouth creamy 4 cheese sauce topped over Gnocchi and Pork Chops. This is the perfect cozy meal for the fall/winter. Feel free to substitute with whatever protein as you choose, this sauce is versatile.

prep time: 30 minscook time: 30 minstotal time: 60 mins

ingredients:

For the Pork Chops:
For the Gnocchi
  • 1 package Gnocchi
  • 1 tbsp Kerrygold Butter
  • 1 tbsp All Purpose Flour 
  • 1 cup Heavy Cream
  • 1/3 cup Beef Broth (or Chicken Broth)
  • 1/4 cup Fontina Cheese
  • 1/3 cup  Parmigiano Reggiano
  • 1/2 cup Romano Cheese
  • 1/4 cup Roquefort Cheese
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Herbs de Provence 
  • 1 cup Spinach 

instructions

  1. Heat a cast iron skillet to medium/high and add a tbsp of Grapeseed Oil, diced white onion, and mushrooms. Allow to brown completely before adding your pork chops. 
  2. Season your pork chops on both sides with the spices. Add to the hot pan and cook 3 minutes on both sides. Remove the chops (do not remove onions or mushrooms) from pan when golden brown on both sides. Set aside. 
  3. Boil your Gnocchi according to instructions and drain the water. In the same pan that you cooked the Pork Chops in, add the tbsp of butter and allow the butter to bubble. Once the butter has bubbled, add in a tbsp of flour and whisk until the flour and butter form a paste. Allow the raw flour taste to cook out for 1 minute. Then proceed to add your heavy cream and whisk until thick. Once it gets thick, add your stock and continue to whisk. Proceed to add your spices. Add the cups of cheese one by one while continuing to whisk. If the sauce gets way too thick for your liking, add more stock. Reduce the heat to low and allow to simmer for 5 minutes.
  4. Once the sauce has simmered completely, add your spinach and cook down for 1 minute. 
  5. Serve immediately. 

NOTES:

I had chopped up and shredded the cheese the day before making this recipe, so if you haven't done that yet, please shred the cheeses before making the sauce! You don't want to take too long to add the cheese.

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Last updated: October 13, 2018

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