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Three Cheese Garlic Gnocchi
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Description
Tender potato gnocchi tossed with Fontina, Gruyere, Parmesan and garlic-herb butter.
Ingredients
- 1 pound Pre-made Gnocchi
- 6 Tablespoons Unsalted Butter
- 2 teaspoons Dried Oregano
- 1 teaspoon Garlic Powder
- ¼ cups Grated Parmesan Cheese
- ¼ cups Shredded Fontina Cheese
- ¼ cups Shredded Gruyere Cheese
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3 to 5 minutes, until they float to the surface.
Meanwhile, combine the butter, oregano, and garlic powder in a large skillet over medium-high heat. Using a slotted spoon, drain the gnocchi and add it into the skillet to form an even layer. Cook for 3 to 4 minutes, stirring occasionally, until the gnocchi are golden brown on both sides. Remove from the heat and stir in the cheeses. Season with salt and pepper, to taste.
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