I love gnocchi, so I was really excited to find pesto-cheese filled gnocchi at Trader Joe’s a while back. I finally decided to make them and pair it with a mornay sauce. I figured the mornay would be a good match and the creaminess would compliment the pesto/cheese filling well. Overall, I wasn’t impressed with the gnocchi (the taste, that is. The texture was excellent). The pesto was way too strong and over-powered everything. The mornay sauce was excellent, though.
My husband hadn’t had gnocchi before and I don’t think he liked it. His reaction was quite funny. He took one bite, looked at me, and said “what is this?? Is it dough? Is it potato? Is it noodle?”
Gnocchi with Mornay Sauce
Recipe by Michele Urvater, adapted
Prep Time – 5 min
Cook Time – 20 min
1 package frozen gnocchi (from Trader Joe’s)
2 TBSP unsalted butter
2 TBSP flour
2-3/4 cups half & half, divided (original called for 2 cups milk and 3/4 cup cream)
Salt and pepper
1/3 cup freshly grated Parmesan cheese plus ¼ cup for topping
Heat butter. Add flour and stir in 2 cups half & half. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cup half & half to thin sauce and add 1/3 cup grated Parmesan cheese.
Meanwhile, cook gnocchi according to package. Drain. Toss cooked gnocchi with sauce and serve.
*The original recipe calls has you actually making your own gnocchi. I don't have the time or the patience for that, but if you do, I'm sure it would be great.*