Ingredients
6 cups Gluten Free Gnocchi
1-1/2 cup Lactose-free Milk Or Lactose Free Cream
1 cup Chopped Mild Cheese
4 cups Baby Spinach
1-1/4 cup Freshly Grated Parmesan Cheese
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Cook the gnocchi (for this recipe, I used store-bought gluten-free gnocchi) in a large pan of salted boiling water and follow package instructions. Heat lactose-free milk or cream in a medium saucepan. Add cheese to the milk/cream. Stir until smooth and creamy. Add baby spinach and keep on stirring until spinach is wilted. Drain gnocchi and put back in the pan. Pour cheese sauce over the gnocchi and stir until all the sauce has coated the gnocchi. Serve immediately sprinkled with grated Parmesan cheese.