Gnoc­chi Mac ’n Cheese

Vegetarian Today - - Vegetarian Class -

Makes 6 serv­ings To­tal time: about 2 hours FOR THE GNOC­CHI, PRE­PARE: 1 recipe French Gnoc­chi (page 41) FOR THE CHEESE SAUCE, MELT: 2 Tbsp. un­salted but­ter 2 tsp. minced fresh gar­lic 1 Tbsp. all-pur­pose flour 3/4 cup whole milk 1 tsp. Di­jon mus­tard 1/4 cup shred­ded Gruyère cheese 1/4 cup shred­ded fontina cheese Salt and white pep­per to taste 1/3 cup shred­ded Parmi­gianoReg­giano

Pre­heat oven to 375°. Coat a 11/2-qt. shal­low bak­ing dish with non­stick spray. For the gnoc­chi, pre­pare French Gnoc­chi; set aside. For the cheese sauce, melt but­ter in a saucepan over medium heat. Stir in gar­lic and cook un­til fra­grant, 1 minute. Whisk in flour un­til it thick­ens and bub­bles, then whisk in milk and Di­jon. Con­tinue to whisk milk mix­ture and cook un­til slightly thick, about 5 min­utes.

Com­bine Gruyère 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. Ar­range gnoc­chi in pre­pared bak­ing dish in one layer. Pour sauce over gnoc­chi and sprin­kle Parmi­giano-Reg­giano over top. Bake gnoc­chi un­til they puff and cheese is golden and bub­bly, about 25 min­utes. Let gnoc­chi rest 5 min­utes be­fore serv­ing. Per serv­ing: 405 cal; 28g to­tal fat (17g sat); 182mg chol; 790mg sodium; 20g carb; 1g fiber; 18g pro­tein

After sauce thick­ens, whisk in cheese un­til it melts. To pre­vent the sauce from break­ing, don’t let it boil.

Pour warm cheese sauce over gnoc­chi, then smooth it over the top to cover all of the dumplings.

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