Ingredients:
1 pkg - Potato Gnocchi
4 Tbsp Butter
1 Chopped Garlic Clove
4 tablespoons flour
2 cups chicken stock, warmed
1 cup freshly-grated Parmesan cheese
1/8 teaspoon grated nutmeg
1/4 teaspoon black pepper
1/4 cup - Sundried Tomatoes chopped
Handful of chopped fresh basil
Preheat oven to 350 degrees.
Cook gnocchi according to package directions. Drain and transfer to a lightly greased medium-sized baking dish.
In a large sauté pan, melt the butter over medium-low heat. Add in the chopped garlic and allow to just become soft. Sprinkle in the flour and cook for about three minutes - stirring occasionally. Whisk in the warmed stock. Cook while whisking until sauce is smooth and just begins to bubble. Add nutmeg and black pepper. Reduce heat to low and add in the parmesan cheese - a little at a time - while stirring/whisking until it is melted. Remove sauce from heat, add in the sun-dried tomatoes and fresh basil.
Pour sauce over gnocchi in baking dish. Cover dish with foil and bake for about twenty minutes or until bubbly. Gnocchi can be finished under the broiler for a few minutes if a lightly-browned top is desired.
Top with additional fresh basil if desired. Buon Appetito!
Recipe Notes:
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