Four-Cheese Gnocchi Bake
- 3 tbsp. unsalted butter, plus more for greasing
- 2 cloves garlic, minced
- 3 tbsp. flour
- 1 c. chicken broth
- 1 c. heavy cream
- kosher salt
- Freshly ground black pepper
- 1/3 Asiago, shredded
- 1/3 provolone, shredded
- 1/2 c. shredded mozzarella, divided
- 1/2 c. shredded Parmesan, divided
- 2 (17.5) oz. packages potato gnocchi
- 2 tbsp. fresh basil, chopped
Preheat oven to 375 degrees F. Grease a baking dish with butter. Set aside.
In a large pot over medium heat, melt three tablespoons butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour, one tablespoon at a time, stirring constantly, until raw taste is cooked off, 1 minute.
To pot, add chicken broth and heavy cream and whisk to incorporate. Season with salt and pepper. Bring mixture to a simmer and reduce heat to low. Quickly whisk in Asiago, provolone, 1/3 cup mozzarella, and 1/3 cup Parmesan until melted and smooth. Remove from heat.
Add gnocchi to prepared baking dish. Pour cheese sauce over gnocchi and and stir until pasta is evenly coated. Top with remaining cheese and a few grinds of pepper. Bake until cheese is bubbly and golden, 25-30 minutes.
Garnish with basil.