Buffalo Gnocchi

5 from 1 vote

Creamy, decadent buffalo gnocchi is one of the best comfort food dinners! Make this easy recipe for two in just 10 minutes.

Servings servings

Prep Time 2

Cook Time 8

Total Time 10

Equipment

Spider strainer

Ingredients

1 pound gnocchi
½ cup half and half
1 cup shredded sharp cheddar cheese
2 tablespoons Frank's Red Hot
1 tablespoon light ranch dressing
Chives chopped, optional garnish

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the gnocchi once boiling and cook, uncovered, until the gnocchi float to the top of the pot and are soft, about 1 to 3 minutes.
In the meantime, heat the half and half in a large frying pan over medium-low to low heat, just until it begins steaming, about 1 minute or so.
Stir in the cheese in batches until it's fully melted, about 5 minutes or so. Make sure to stir constantly to ensure even melting.
Then, stir in the Frank's Red Hot and light ranch dressing until fully incorporated. The sauce should be creamy and have a smooth consistency at this point.
Finally, use a large spider strainer or slotted spoon to drain and transfer the boiled gnocchi to the sauce. Lower the heat if needed and stir gently to combine, until the gnocchi is well-coated in the sauce.
Serve hot, optionally garnished with fresh chives.

Notes

Shredded cheddar: We recommend buying a block of cheddar and shredding it fresh for this recipe, as it will melt better and yield a creamy texture for the sauce. The shredded cheese you can buy at the store is coated in a powder to keep the shreds from sticking together, which can create a grainy texture in cheese sauces.

Making the cheese sauce: You’ll want to make sure the half and half isn’t too hot, otherwise you risk breaking the cheese sauce (which means the cheese won’t melt properly). If you’re not sure of the best temperature to set your stove at, start low and increase if needed.

Recipe timing: To time this recipe perfectly, get your pot of water boiling first. Then begin to make the sauce, and wait to boil the gnocchi until you’re pretty much done melting the cheese. They’ll only take a few minutes to cook, so by the time your cheese sauce is done they’ll be ready, too! That way, you can transfer the gnocchi straight to the sauce, so neither has to sit and wait for the other.

Serving suggestions: This buffalo gnocchi makes the perfect dinner for two with a side of fresh bread for sopping up all that delicious sauce.

Storing and reheating leftovers: If there happen to be leftovers (we doubt it!), you can store it in an airtight container in the fridge for up to 5 days. Reheat single servings in the microwave for 1 to 2 minutes, stirring halfway through.

Author: Nicole Langdon

Calories: 709kcal

Course: Dinner, Main Course

Cuisine: American, Fusion, Italian

Keyword: cheddar cheese, chives, comfort food, frank's red hot, gnocchi, half and half, ranch dressing

Nutrition