Just in time for family gatherings. This decadent gnocchi ‘pasta’ is really the gnocchi equivalent of mac ‘n cheese. But this is so much more sophisticated (and better tasting)!
This gnocchi sauce recipe combines Fontina, Gruyere and Parmesan cheese; it’s a delicious combination. And the gnocchi cheese sauce quickly comes together by first creating a roux and then adding the grated cheese (fontina and Gruyere) to it. Before the dish goes into the oven it is topped with the grated Parmesan. In the words of my dear mother, “Yum Yum”!
One word of advice: if you use a heavy hand with the cheeses like I did, you may need to blot off a little liquid from the top of the gnocchi before serving (similar to cheesy pizza). Simply blot excess with a paper towel.
Baked Gnocchi Recipe (adapted from Cuisine At Home, October 2010)
- 1 package (16 oz.) prepared gnocchi*
- 2 Tbsp. unsalted butter
- 2 tsp. minced garlic
- 1 Tbsp. flour
- 3/4 cup milk
- 1 tsp. Dijon mustard
- 1/4 cup grated Gruyere cheese
- 1/4 cup grated fontina cheese
- salt and pepper to taste
- 1/3 cup grated Parmesan cheese
- Preheat oven to 375 F. Coat a 1 1/2 quart shallow baking dish with nonstick spray.
- Prepare gnocchi according to package directions. Remove them from the water with a slotted spoon and transfer them to baking dish, arranged in a single layer if possible.
- Melt butter in a medium 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 add Dijon. Continue to cook until slightly thickened, about 2 minutes.
- Add the Gruyere and Fontina to the saucepan by the handful, 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 the Parmesan on top.
- Bake gnocchi until the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.
* Typically found in the Italian aisle of your supermarket.
** You’ll want to use a metal skillet so that you don’t ruin a nonstick finish with the whisk (unless you have a nonstick whisk).
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