PIONEER WOMAN ALFREDO SAUCE RECIPES

Steps:

• Cook pasta according to package directions. In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper. Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Drain pasta and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan.  Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

Steps:

• Preheat the oven to 375 degrees. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave for 2-3 minutes, until very warm. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Sprinkle in the flour. Whisk together and cook the mixture for 1-2 minutes, stirring constantly, until it is bubbling and lightly golden. Pour in the milk and heavy cream mixture and whisk until smooth, scrape the bottom and corners of the pan with a spatula. Cook for 6-8 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Reduce the heat to low. Reserve ½ cup of fontina cheese and ¼ cup of parmesan cheese (for the top of the casserole). Add the remaining fontina cheese and ¾ cup parmesan cheese to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.   Remove the gnocchi from the packages and break into individual pieces (if necessary). Gently fold into the sauce. Butter a 9-by-13-inch baking dish. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses. Bake for 30-35 minutes until bubbly around the edges. Heat the broiler to high heat and broil for 2 minutes until the top is golden brown. Remove from the oven and let rest 10 minutes. Top with sliced chives and basil, and serve.