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.
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!
Last updated: October 13, 2018
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