Brown Butter Stovetop Gnocchi & Cheese
American Kitchen

Brown Butter Stovetop Gnocchi & Cheese

Stovetop cooking is at times forgotten during the winter when all we want to do is braise, bake, and roast in our ovens. This recipe for Brown Butter Stovetop Gnocchi & Cheese will change that, because it’s as easy as the boxed version of pasta and cheese, all while being elevated to culinary ranks with the addition of brown butter and not one, but three types of cheeses. We could call this a Three Cheese Brown Butter Stovetop Gnocchi & Cheese, but that would be too long of a recipe title. Well deserved, yet too long.

This Brown Butter Stovetop Gnocchi & Cheese is quite simple, calling for pre-made gnocchi you can find in the pasta aisle of your local grocery store. A sauce is made with a cornstarch slurry for that smooth mouthfeel we’re nostalgic about. It comes together quickly and if you feel the sauce is too thick, make sure to reserve some of the pasta water you’ll be cooking the gnocchi in. That pasta water is bumped up with starch for the gnocchi, making it a welcoming addition to a three-cheese sauce.

Let’s talk about the three cheeses for a minute: cheddar, fontina, and parmesan. An English cheese paired with two incredible Italian cheeses, for a harmonious blend where none of them are overpowered by the other, but balancing each other out with the flavor notes. You could certainly use any cheese you have on hand - or even add a fourth cheese to this already crowded cheesy pot.

In conclusion, this is a two pot meal that you can whip up in about 30 minutes, serve with a gorgeous salad of tender greens, and call it a meal. Or just serve yourself up a bowl of it and cuddle on the couch with it - it’s that decadent and delicious!

Equipment: 10-inch Premium Stainless Steel Sauté Pan

Brown Butter Stovetop Gnocchi & Cheese
Serves 4-6 
Preparation time: 15 minutes 
Cook time: 15 minutes



Ingredients:
1 pound pre-made gnocchi
4 tablespoons unsalted butter
2 garlic cloves, minced
2 cups half and half
1/2 cup whole milk
3 tablespoons cornstarch, whisked into 1/4 cup hot water
1 cup shredded sharp Cheddar cheese
1 cup shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese

Directions:
1. In a large stock pot, bring salted water to a boil while you make the cheese sauce.

2. In a large sauté pan with raised sides (like our 10-inch Premium Stainless Steel Sauté Pan), slowly over medium high heat melt the butter and stir carefully until it turns brown. Lower the heat and add garlic and stir for two minutes.

3. Drizzle in the half and half and milk, letting it simmer for about 5 minutes. Once dairy is warmed through, whisk in the cornstarch slurry.

4. The sauce will thicken - this is when you add the cheeses and let melt until everything comes together over low heat. In the meantime, drop the gnocchi to cook for 3-4 minutes.

5. Drain the gnocchi and add into the sauce and if need be, thin the sauce out with 1/2 cup pasta water.

6. Stir to combine and serve with extra freely grated Parmesan cheese.

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