This is adapted from a recipe I saw in a magazine I get, Cuisine at Home. It's like a baked macaroni and cheese dish, but uses gnocchi instead of the macaroni. Comfort food at its best!
Gnocchi Mac and Cheese
16-17 oz. gnocchi
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1¼ cup milk
2 cups Fontina or Monterey Jack cheese, grated
⅔ cup soft bread crumbs
⅓ cup parmesan cheese, grated
Preheat oven to 375°. Coat a 1½ quart baking dish with cooking spray.
Cook gnocchi according to package directions.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Whisk in flour until it thickens and bubbles, then slowly whisk in milk. Increase heat to high and continue to whisk mixture and cook until slightly thickened, about 5 minutes.
Turn heat down to low and add cheeses, ½ cup at a time, stirring until melted before adding the next ½ cup. When cheese is completely melted, remove from heat and add gnocchi.
Pour into prepared baking dish. Combine bread crumbs and parmesan and put on top of gnocchi.
Bake until cheese is golden and bubbly, about 25 minutes. Let it rest for 5 minutes before serving.
Makes 4 servings.
This is so good. Not something I would make every week, but like I said, comfort food.
I did make a few changes from the original recipe. It called for a total of ½ cup of cheese. ½ cup? For 4 servings? That would mean that each serving would have only 2 tbsp of cheese. I would expect a dish that has "cheese" in the TITLE to have a bit more than that! I was really surprised the first time I made it and it only had that much cheese. I also increased the sauce because it didn't even make enough to cover the gnocchi.
The other thing I changed was adding the soft breadcrumbs to the topping. The original recipe called for just Parmesan cheese. But I always like a breadcrumb topping on traditional mac and cheese, so I thought it would be good on this. And it is.
The last time I made this I used whole grain gnocchi and that was just fine. Gnocchi comes in many different varieties, and any of them would be good in here.
The gnocchi are dark colored because they are whole grain.