Potato Gnocchi with Parmesan-Beer Sauce

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Savory Herb and Wheat Beer Cheesecake

Serves 6

3 TBLS butter, divided
2 ½ TBLS flour
1 cup Lager Beer, Cream Ale or Pumpkin Ale
1 1/4 cups half-and-half
1 cup grated Parmesan cheese, divided
1/8 tsp ground nutmeg
2 pkgs (1 lb) potato gnocchi
1 pkg (10 oz) frozen peas and carrots, thawed
salt and pepper to taste

In a large pot over medium high heat, bring to boil lightly salted water for pasta. Preheat oven to 425 F. lightly coat 11x17 inch glass baking or casserole dish with ½ tablespoon of butter, using entire half tablespoon.

 

Melt remaining 2 ½ tablespoons butter in medium saucepan over medium heat; whisk in flour and stir until well-blended. Pour in beer, whisking well. Slowly add half-and-half. Bring mixture to boil and cook, whisking, until thickened, about 3 minutes. Stir in ¾ cup Parmesan cheese and nutmeg. Cook 1 additional minute; season with salt and pepper. Remove from heat.

 

Add pasta to boiling water and cook 2–3 minutes according to package directions, or until gnocchi float to the top of the pot. Drain; return gnocchi to pasta pot. Add cheese sauce and thawed peas and carrots; gently stir to combine. Transfer mixture to prepared baking dish.

 

Sprinkle with remaining ¼ cup Parmesan cheese. Place in hot oven and bake 12–15 minutes, or until bubbly. Serve immediately.

 

Nutrition Information, Per Serving:

440 calories; 26 g fat; 16 g saturated fat; 38 g carbohydrate; 380 mg sodium


*This information provided by National Beer Wholesalers Association, www.nbwa.org.


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mation provided by National Beer Wholesalers Association, www.nbwa.org.


Beer Fun & Facts

 

Cooking with Beer Recipes

Appetizers

Salads

Soups, Stews and Sides

Main Dishes

Breads

Desserts

 

Beer Terms

 

Health Research

 

 

   
   
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