Gnocchi Mac and Cheese

By Carolanne

This recipe originally appeared on the blog The Cutting Edge of Ordinary. If you'd like, substitute half the fontina with Gruyere cheese.

Ingredients

• 1 pound purchased or homemade gnocchi
• 2 tablespoons butter
• 2 teaspoons garlic, finely minced
• 1 tablespoon flour
• 3/4 cup milk
• 1 teaspoon Dijon mustard
• 1/2 cup shredded fontina cheese
• Salt and white pepper to taste
• 1/3 cup shredded Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees.

Prepare gnocchi according to package directions. Drain and place gnocchi in a single layer in a 1 ½-quart shallow baking dish that has been coated with vegetable oil spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon mustard. Continue to whisk mixture and cook until slightly thickened, about 3 to 5 minutes.

Add fontina cheese 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 5 minutes before serving.