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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. potato gnocchi (*DeLallo mini, or 3, 12-ounce packages DeLallo gluten-free potato and rice gnocchi)
- 3 Tbsp. cornstarch
- 1 cup vegetable stock
- 2 Tbsp. butter oil
- 3 cloves garlic (minced)
- 1 cup milk (warmed)
- 1 1/4 cups fontina cheese (freshly-grated )
- 1 cup sharp cheddar cheese (freshly-grated )
- 1/2 cup grated Parmesan cheese (freshly-)
- 1/2 tsp. salt (or more to taste)
- 1/4 tsp. ground black pepper (finely-, or more to taste)
- finely chopped fresh parsley (optional)
- Parmesan cheese (optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium760mg32% |
| Potassium135mg4% |
| Protein16g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium40% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Miranda Oliver 7 years ago
I halved the recipe and didn't have any fontina cheese, so substituted more of the other cheeses. The sauce came out very gummy. Maybe it would have been better had we followed it exactly.