Y’all know I love some mac and cheese. Like love love. Enough to eat it even if it *might* have crumbles of glass in it.
You know what’s also pretty far up there on my list of yum? Gnocchi. You think a little Gnocchi Mac and Cheese action happened up this house? You know it did.
Gnocchi Macaroni and Cheese (adapted from The Cutting Edge of Ordinary’s post.)
- 1 pound purchased or homemade gnocchi
- 2 tbs butter
- 2 cloves garlic, minced
- 1 tbs whole wheat flour
- 3/4 cup milk
- 1 tsp Dijon mustard
- 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded fontina cheese
- Salt and white pepper to taste
- 1/3 cup shredded Parmigiano-Reggiano
- Basil leaves for garnish (Optional. I couldn’t find any fresh basil, so I bought the kind in the tube and added 2 tbs to my sauce.)
- Preheat oven to 475
- Prepare gnocchi according to package directions.
- 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 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 Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
- Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
- Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.
- Let gnocchi rest for 5 minutes before serving.