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My mom cannot stand spicy food. . .except when she was pregnant with me. From day one until I was born, all she craved was spicy Mexican food. It explains why I’m always trying to spice things up when it comes to food, I guess. Here is a spicy take on macaroni and cheese. Of course you can leave the spicy stuff out, if you’re like my mama. It will still be delicious.

Ingredients

  • 1 bag of gnocchi (from your local Italian store/deli)
  • 2 tablespoons of sun-dried tomatoes (sliced thin)
  • 2 tablespoons of butter
  • 2 tablespoons of chives (sliced thin)
  • 1 clove of garlic
  • 1 cup of mixed white cheeses, shredded (Mozzarella, Parmesan, Romano)
  • 1 cup of heavy cream
  • 1 teaspoon of smoked paprika
  • 2 dashes of Cholula hot sauce (optional)
  • 1 dash of red pepper
  • Salt and pepper to taste

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Directions

  1. Cook your gnocchi as directed on the package. It usually instructs you to boil them for about 5 minutes. Drain them and set them aside in a baking dish.
  2. In a saucepan, make your sauce. Add garlic to 2 tablespoons of butter and lightly sauté. Add your sun-dried tomatoes and sauté. Add all other ingredients: cheese, heavy cream, smoked paprika, hot sauce, and red pepper. Lightly whisk together until creamy.
  3. Remove from fire and pour over your gnocchi. Top with a sprinkle of your cheeses and chives. Bake in the oven at 375 for 10-15 minutes.
  4. I’ve also added bacon and white onion to this on occasion and it’s delicious! Enjoy!

This portion size generously serves 2 people.

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