Gnocchi Mac 'n Cheese

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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