Ingredients:
1 pkg. TCPC Potato Gnocchi or Cavatelli.
1 bag baby carrots or fresh carrots, peeled & cut into 1/2 inch chunks.
1 head each broccoli and cauliflower, clean, break into flowerettes.
1 16 oz. bag frozen corn, defrosted, but not cooked.
1 clove of garlic
1-2 tsp. butter
1 16 oz. container TCPC Roasted Garlic Alfredo Sauce, defrosted.
1 cup half ’n half or whole milk
2 cup shredded cheese, (Cheddar, Swiss, Fontina or your choice)
1 cup whole wheat or white Panko bread crumbs.
Salt and pepper to taste.
1 pkg. TCPC Potato Gnocchi or Cavatelli.
1 bag baby carrots or fresh carrots, peeled & cut into 1/2 inch chunks.
1 head each broccoli and cauliflower, clean, break into flowerettes.
1 16 oz. bag frozen corn, defrosted, but not cooked.
1 clove of garlic
1-2 tsp. butter
1 16 oz. container TCPC Roasted Garlic Alfredo Sauce, defrosted.
1 cup half ’n half or whole milk
2 cup shredded cheese, (Cheddar, Swiss, Fontina or your choice)
1 cup whole wheat or white Panko bread crumbs.
Salt and pepper to taste.
Instructions:
Preheat oven to 350 degrees. Cook gnocchi or cavatelli according to package directions
(you can add 2-4 cloves of smashed garlic to the water). Then, set aside.
Meanwhile, place frozen corn in colander & run under hot water until just defrosted.
Steam the carrots, broccoli, and cauliflower in microwave or steamer just to tender, but crunchy.
(Do Not OVERCOOK– you’ll be baking the dish.)
Combine the carrots, broccoli, cauliflower, & corn and set aside.
Make the sauce.
Sauce:
Melt 1-2 tsp. butter in saucepan, add 1 clove of garlic, minced.
Cook over medium heat for about 1 minute or until soft and translucent.
Whisk in Roasted Garlic Alfredo Sauce.
Then, slowly whisk in 1 cup whole milk or half ’n half, stirring constantly.
Add the 2 cups shredded cheese and season with salt and pepper, to taste.
Whisk until smooth & hot. Remove from heat.
Gently combine: gnocchi, prepared vegetables, and sauce.
Spoon mixture into 9x13 buttered baking dish or use a non-stick spray.
Top with bread crumbs.
Bake, uncovered for 45-60 minutes until heated through and bread crumbs are browned and crusty. Enjoy! N ;)
Note: This dish can be prepared 1 day ahead, or earlier in the day.
Cover with aluminum foil and refrigerate.
When ready to bake, remove from refrigerator and allow to sit for about 15 min.
Remove aluminum foil and bake as directed above.
Check center to be sure the dish is heated.
Add additional cooking time, as needed.
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