Add the shallot to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk, 1 pound fresh, shelf-stable, or frozen potato gnocchi, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a rapid simmer and cook, stirring frequently, until the milk is reduced slightly and thickened, about 2 minutes.

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