Gnocchi Macaroni

This is a fun alternative to the pasta macaroni that everyone has, in lieu it is a potato macaroni and cheese. Serve with a big green salad and a dash of love. For 2 adults and 2 children, (double recipe if you need to)

1 package 16 oz. Gnocchi (original)
1/4 C Milk
2 C graded cheddar cheese
1/2 C chopped sweet onion
1 1/2 C broccoli florets (if your family doesn't like broccoli, don't add)
1/2 C melted butter
1 T fresh pressed garlic (or out of the refrigerated jar)
1/4 C Splenda or sugar.

First boil the Gnocchis (watch out though, they only need 2-2.5 minutes, as soon as the float to the top or are nice and soft they are done).

In a 8x8 glass pan, pour the 1/4 C milk in the bottom, place the boiled Gnocchis in the glass pan and set to the side.

Meanwhile, steam broccoli until it is tender but not over cooked. Place broccoli florets over the Gnocchis.

In a skillet with 1/2 C melted butter saute onions and garlic and when they are soft add the 1/4 C of Splenda or sugar. Pour entire content of skillet onto Gnocchis, event he leftover butter.

Lastly, take the graded cheese and spread over the dish.

Bake covered with tin foil at 350, for approx 15 minutes until all cheese is melted.
Let stand for 5-10 minutes prior to serving.