Prep 30 mins
Cook 25 mins
I saw a recipe in "Cuisine Tonight" magazine but then found a similar recipe on a food blog that credited "The Noble Pig." So I don't know who to credit. I haven't tried this yet but it looks awesome.
- 1 lb gnocchi, homemade (or frozen)
- 2 tablespoons butter
- 2 teaspoons garlic, pressed (about 2 cloves)
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1⁄3 cup fontina, grated (magazine said 1/4 cup)
- 1⁄3 cup gruyere, grated (magazine said 1/4 cup)
- 1⁄3 cup parmesan cheese, powdered
- 1⁄4-1⁄3 cup panko breadcrumbs, seasoned (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.