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.
INGREDIENTS
- 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
HOW TO MAKE IT
- 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