Gnocchi in Cheese and Parmesan Sauce

👨‍🍳 Method

For the Gnocchi

1. 1
   Cook the gnocchi in boiling salted water, until they float.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Reserve a cup of the cooking water and drain.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.

To assemble

1. 3
   Heat the butter in a wide pan.

   ⚙ Pan-fryingStoveFrying pan
2. 4
   Add the garlic and fry 1 minute.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 5
   Add the cream, nutmeg, salt and black pepper and simmer gently for 3 minutes, until the sauce thickens slightly.

   Stove
4. 6
   Add the Parmesan and yellow cheese to the sauce and stir until the cheeses melt.

   Stove
5. 7
   Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.

   💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
6. 8
   Serve immediately with the basil.