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Gnocci (or Dense Cheese Souffle)
Gnocci (or Dense Cheese Souffle)

Gnocci (or Dense Cheese Souffle)

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 Tbsp butter
3 Tbsp flour
2 cup half-and-half, divided
1/2 tsp salt
1/8 tsp black pepper
2 dash ground nutmeg
3 eggs
2 1/4 cups sharp cheddar cheese, freshly grated off the block
1 cup broccoli florets
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Let's Make It
Preheat oven to 375°F. In a heavy bottomed sauce pot or double boiler, melt the butter & whisk in the flour. Cook the roux until it develops a nutty aroma. Whisk in 1 cup of half-and-half. Continue whisking until thickened. Add salt, pepper & nutmeg and stir. Beat together eggs & remaining 1 cup half-and-half. Pour into sauce mixture. Cook & stir for 1 minute. Stir in cheese. Stir until cheese is melted. Remove from heat.
Spray a 1 1/2 qt. casserole dish with non-stick cooking spray. Spread the broccoli in the bottom of the dish & pour the gnocci mixture over it.
Bake for 40 minutes or until the center is set & the top nicely browned. Serve with buttered toasted pita rounds.
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