Sometimes, when you’re having a hard week, what you really need is a hearty, decadent dish that’s chockful of cheese and love. Since I’m recovering from the great sunburn of 2013 and Bill is crazy-busy with classes and lacrosse, I decided last night would be the perfect time for Gnocchi Mac and Cheese! I first made this recipe last Easter as a side dish to share with our friends, but it also makes a wonderful dinner if you’re looking for comfort and deliciousness. Bill and our neighbor Keri both demanded that I triple this recipe next time I make it because it’s just so yummy! The slightly fancy cheeses combine with the distinctive taste and spices of the whole-grain Dijon mustard to make a creamy sauce that perfectly complements the hearty gnocchi. The gnocchi themselves are a fun change from the traditional macaroni, so it just elevates this dish to another level of yum : )
Gnocchi Mac and Cheese
- 1½ pounds gnocchi
- 4 Tablespoons butter
- 4 teaspoons minced garlic
- 2 Tablespoons all-purpose flour
- 1½ cups milk
- 2 teaspoons whole-grain Dijon mustard
- ½ cup Gruyere cheese, shredded
- ½ cup fontina cheese, shredded
- Salt and pepper to taste
- 1 cup Parmigiano-Reggiano cheese, shredded
- Preheat oven to 375° F. Cook gnocchi according to package instructions, then drain and pour into a medium casserole dish.
- Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, then add the flour and whisk until it thickens and bubbles. Add milk and mustard to the mixture and cook, whisking constantly, until slightly
- thickened, 3-5 minutes.
- Combine the Gruyere and fontina cheeses in a small bowl, then add a handful to the milk mixture, stirring until melted. Repeat this procedure with the remainder of the cheese, until all is melted. Season the sauce with salt and pepper.
- Pour cheese sauce over gnocchi in the casserole dish and top with Parmigiano-Reggiano. Bake for about 30 minutes, or until gnocchi puff and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
This warm and filling dish is fantastic as an entree or on the side of a meal. The hearty gnocchi serve as a great accompaniment to the distinctive Dijon flavor with the luxurious cheeses. The Parmigiano-Reggiano crust adds another burst of flavor and texture to this tasty dish.
Based on recipe from The Cutting Edge of Ordinary