Gnocchis à la poêle avec sauce blanche et fromage

Ingrédients

• 1 pound gnocchi
• 2 tablespoons unsalted butter
• 2-3 cloves garlic (minced)
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon kosher salt (plus more for salting the water)
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup romano pecorino cheese (grated )
• 1/2 cup Gruyère cheese (grated )
• 1 tablespoon finely chopped chives (for garnish)
• sprinkle of fresh oregano (for garnish)

Préparation

1. 1

   Place gnocchi in the boiling water and cook for 2-3 minutes until they float to the top of the water and are cooked through.

2. 2

   Lift from the boiling water to drain.

3. 3

   Meanwhile, heat butter and garlic in an oven-safe skillet or cast iron pan. Saute garlic until lightly browned and fragrant.

4. 4

   Add pepper, salt, and flour to the skillet and saute 1-2 minutes longer to brown the flour.

5. 5

   Whisk mixture while slowly adding cream. Then whisk in the romano cheese while continuing to heat over medium.

6. 6

   Once sauce is smooth and cheese is melted, add the cooked gnocchi to the sauce and toss to coat the gnocchi completely.

7. 7

   Top with grated gruyere cheese.

8. 8

   Place in the oven and broil 3-4 minutes until golden brown and bubbly on top.

9. 9

   Garnish with chopped chives and a sprinkle of fresh oregano and serve immediately.