Gnocchi Mac and Cheese

I was assigned this through a small recipe swap with some friends.  I actually neither made nor ate it because I was down for the count with a stomach virus, but my husband and kids said it was delicious.  The boys actually ate it, which hasn't been happening pretty much at all lately, and my husband raved too--the same husband who dislikes macaroni and cheese in almost all its forms.

Since I was on the couch, no photo, but I will surely be making this one again!  Many thanks to Laura, who shared this recipe for the swap.  Check out her blog and the recipe here.



Gnocchi Mac n’ Cheese Source:  Cuisine at Home via Laurie's Kitchen
1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 teaspoon garlic powder (original calls for 2tsp fresh garlic)
3 Tablespoon all-purpose flour
3/4 cup milk
3 teaspoon Dijon mustard
1/4 cup+ shredded Gruyere cheese
1/4 cup+ shredded fontina cheese
Salt and white pepper to taste
1/3 cup+ shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375.
Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Combine Gruyere 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.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.