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Gnocchi Mac ‘n Cheese

This is definitely the Cadillac of all mac ‘n cheeses – tasty pillows of potato and parmesan gnocchi coated with a creamy, mild cheese sauce and topped with crisp goodness?  Enough said.


  • 1 lb. homemade or store-bought gnocchi
  • 2 tbsp butter
  • 2 tsp garlic, pressed (about 2 cloves)
  • 1 tbsp flour
  • 1 cup milk
  • 1 tsp dijon mustard
  • 1/3 cup fontina, grated
  • 1/3 cup gruyere, grated
  • 1/3 cup parmesan, powdered
  • 1/4 – 1/3 cup seasoned panko breadcrumbs (really just depends on what kind of breadcrumb to cheese ratio you want for the topping)
  • Salt, to taste
  • White pepper, to taste


  • Preheat oven to 375°F
  • Place the gnocchi in salted, boiling water and cook until they’ve floated to the surface for a couple of minutes
    • Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray
  • Melt the butter in a medium saucepan over medium heat
  • Stir in garlic and cook until fragrant, about 30 seconds
  • Whisk in flour until it thickens and bubbles, then whisk in milk and dijon
  • Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes
  • Combine the gruyere and fontina, and then add the cheese by the handful to milk mixture, stirring until melted before adding more
  • Once all the cheese is melted, taste the sauce and season it with salt and pepper
  • Pour sauce evenly over the gnocchi
  • In a small bowl, combine the parmesan and panko – then, sprinkle the mixture evenly on top of the gnocchi
  • Bake the gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes
    • Let the gnocchi rest for 5 minutes before serving

 *Recipe adapted from the Noble Pig

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