Garlic, Cheddar & Thyme Gnocchi And Cheese Skillet Bake

Garlic, Cheddar, & Thyme Gnocchi & Cheese Skillet Bake




Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 5+ Servings

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1. Preheat oven to 350 F

 

1. Whisk together the cream, eggs, room temperature melted butter, chopped thyme, garlic, pep flakes, sea salt, mustard, garlic powder, diced onions, and desired amount of cracked pepper. Set aside.

 

1. Bring a large pot of cold, salted water to a boil over medium high heat. Once boiled, add the gnocchi and let them cook for barely 2 minutes before straining them. Turn off the heat, return the gnocchi to the pan and place it back on the burner that is now off. Pour in the cream mixture and stir. (It will look liquidy). Next, fold in the cheeses, reserving about 1/3 C to sprinkle on top.

 

1. Transfer the cheesy gnocchi to a greased 12” skillet. Tap the skillet off the counter a few times to allow everything to settle. Also, take a rubber spatula and move gnocchi around so that they’re evenly distributed around the skillet. I stripped a couple more thyme sprigs and sprinkled the leaves over top before topping with reserved cheese.

 

1. Bake uncovered for 35 – 40 minutes until golden brown on top. Remove skillet and place on a wire cooling rack for 10 minutes before slicing into. Serve garnished with additional fresh thyme & / or chopped, fresh chives. ENJOY!

                Grocery List

• 750g Dry Gnocchi
• ½ Yellow Onion, diced
• 4 cloves Garlic, crushed & minced / pressed
• 1 ½ C Whipping Cream
• 3 Large Free-Range Eggs
• ¼ C Unslated Butter, melted & room temperature
• 5 – 7 sprigs Fresh Thyme, leaves chopped
• ¾ C Pizza Mozzarella, shredded
• 1 C Extra Old Marble Cheddar, shredded
• 1 C Extra Old White Cheddar, shredded
• 2 Tsp. Dry Mustard Powder
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Garlic Powder
• About ½ Tsp. Sea Salt
• Cracked Pepper
• Fresh Chives, chopped