Gnocchi Mac ’n Cheese
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.