Swiss Cheese Gnocchi

I make this for Aia quite a bit. It’s like mac and cheese but the potato pasta is chewier and way more satisfying.

  • 1 package Gnocchi – boiled and drained.
  • Two cups of shredded Swiss Cheese
  • 1/4 cup Brandy, Dark Rum, Mead, Sherry, or other dark strong tasting alcohol.
  • 1/4 cup Milk
  • 2 tbsp. Capers
  • 2 tbsp. Butter
  • 2 tbsp. Chopped Garlic
  • 2 tsp Lemon Juice
  • Salt (I use Adobo salt)

In a medium pot, melt butter on medium heat. Add garlic, capers, lemon juice and salt. Cook until butter begins to brown. Stir in gnocchi. Continue to cook for about a minute. Add milk and alcohol. Stir in cheese. Continue to stir until sauce is smooth and serve immediately.

 

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