I’m Sorry, Did You Say Beer? Yes, Please!
1 Comment
Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
I don’t know who thinks of fabulous recipes like this, but you can’t go wrong when you add beer, cheese, and gnocchi together. I remember the first time I had gnocchi, I was confused about what it was! Was is potato, was it pasta? In the end I told myself, “Who the heck cares? It’s delicious!”
Gnocchi can be a challenge to make all by itself, but you can make this recipe by buying a store bought package of gnocchi so you can take your soup up another notch without all the time it traditionally takes to make gnocchi by hand. This recipe has added kick with the asiago cheese, which pairs well with beer in this diverse and salty soup. You will not be disappointed with this recipe and I’m so excited to share it with you.
Recipe courtesy of Cooking and Beer.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.