Gnocchi Mac & Cheese
Tags: Dinner Pasta
Yield: 4
- 2 lb gnocchi, cooked
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cup milk
- 1/2 cup bread crumbs
- Preheat oven to 350.
- Create a roux by warming the butter in a large skillet and adding the flour. Mix well until all of the flour is incorporated.
- Slowly add in the milk. Once the flour, butter and milk have combined, add both the Fontina and Gruyere cheeses.
- At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it slowly.
- In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered.
- Transfer the cheese-covered gnocchi to a 9" x 13" baking dish and spread it out into a single layer. Then lightly top it with Parmesan cheese and bread crumbs.
- Bake the dish at 350°F for about 20 minutes, until the cheese sauce begins to boil and becomes golden.
- Let the dish cool for a few minutes before serving.
