This past week my friend Megan and I decided to make Gnocchi a la Parisienne. It's basically a gnocchi version of macaroni and cheese, or a gnocchi casserole. We decided to make our ramekins healthier than Brett's and add sauteed kale and mushrooms, with a drizzle of truffle oil on top just for kicks. To accompany our gnocchi we wrapped chicken in prosciutto and ate it on a bed of arugula. Fancey shmancy dinner indeed!
1 bag of gnocchi
2 cups milk
3/4 cup shredded Italian blend of cheeses (mozzarella, parmesan, and asiago)
1 tablespoon flour
1 tablespoon butter
2 slices chopped prosciutto
sauteed vegetables of choice
salt and pepper to taste
While you're doing that, add the butter to a sautee pan (same one that you used for prosciutto and veggies) on low heat. Add the flour and whisk repeatedly for about 2 minutes. Then pour in the milk slowly, continuously whisking. Turn up the heat a bit until the milk starts to thicken, then lower to a simmer. Add 1/2 cup of the cheese to the pan and whisk again until thick.
Meanwhile add the pre-made gnocchi to the pot of water, boil for 2-3 minutes, drain, and add to the pan of cheese-milk mixture.
Add prosciutto and veggies to pan as well and transfer to ramekins (or small baking dish if you don't have ramekins).
Sprinkle remaining cheese on top and put in oven on 450 for just a few minutes until they are browned on top. Watch these closely!
Once they are browned, remove them from the oven and drizzle truffle oil on top. Voila!