Monday, December 03, 2012

Simply this is just another wonderful way to pair potatoes and cheese. The result are light tiny potato balls and gooey cheese. I think next time I will make the gnocchi from scratch and try also with cheddar. There could be so many combination options.

Gnocchi Mac n' Cheese
Adapted from  Plain Chicken

Serves: 6

  • 1 pound purchased or homemade Gnocchi
  • 2 Tablespoons Butter
  • 1 teaspoon garlic, minced
  • 1 tablespoon All-purpose flour
  • 3/4 cup Milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded Fontina cheese
  • Salt & white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano
  • Basil leaves for garnish, optional

  • Preheat oven to 375 degrees F. 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 cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

1 comment:

Jesser said...

I saw that somewhere and wanted to try it! My hubby would go mad for it, probably the kids too. They all love potatoes!