Mozzarella Gnocchi

This dish is yummy and satisfying – like a pasta free mac & cheese.

It’s also very versatile.  When I made this, I didn’t have any mozzarella cheese, so I used Havarti and it was still very good.

P10 says to go easy on the potatoes, but when I found the gnocchi in the pantry, it started begging me (in Italian, no less) to be my dinner – how could I resist?

This recipe would be good for Stages 2 or 3.

NEW NOTE - I didn't think at the time I originally posted this that gnocchi is made with potatoes and flour (duh).  So you might want to carefully check the ingredients in the gnocchi you buy or make your own.  My apologies!

Mozzarella Gnocchi

Serves 2-4            

Butter for greasing the pan

1 lb package of potato gnocchi

3/4 cup heavy cream (I used half and half)

8 oz firm mozzarella cheese, grated or chopped

salt and pepper - garlic salt is good in this dish

Preheat the broiler and butter a large shallow baking dish (like a 9x13 pan)

Bring a pot of boiling salted water to a boil and cook the gnocchi for about 3 minutes, or until they start to float.

Drain the gnocchi and put into the baking dish.

Season the cream with salt and pepper and drizzle over the gnocchi.  Evenly spread the cheese on top and cook under the broiler for a few minutes until the top is browned and bubbling.

This is lovely served nice and hot but I noticed that if you let it cool, it will firm up a bit.

So what do you think?  About 1 serving vegetable and 1 serving fat and dairy per 1/2 cup?