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Gnocchi Mac and Cheese

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Ingredients

  • 2 16 oz packages potato gnochi
  • 1/4 cup plus 2 1/2 tsp. kosher salt
  • 3 Tbls. Butter
  • 2 Shallots finely chopped
  • 3 Tbls. Flour
  • 2 Tbls. fresh thyme leaves finely chopped
  • 2 1/2 cups Milk
  • 2 Tbls. Dijon mustard
  • 1/4 tsp. Hot sauce
  • 4 oz. sharp cheddar cheese, grated
  • 4 ox. extra-sharp whited cheddar cheese, grated
  • Vegetable cooking spray

Details

Preparation

Step 1

1. Preheat oven to 375
Bring 3 quarts water to a boil. Add gnocchi and 1/4 cup kosher salt. Boil for 3 minutes
(or until gnocchi float).
2. Melt butter over medium heat. Add shallots and saute 30 seconds or until fragrant. Add flour and chopped thyme, and cook 2 to 3 minutes. (until golden brown and smooth). Gradually whisk in milk. Increase heat to high.
3. Bring mixture to a boil whisking occasionally. Reduce heat to medium-low and simmer whisking constantly for 5 minutes or until thickened. Stir in mustard and hot sauce. Remove from heat.
4. Add cheeses. Stir until melted. Stir in gnocchi and remaining 2 1/2 tsp salt. Transfer to a lightly greased baking dish. (with cooking spray).
5. Bake at 375 for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly. Increase oven to broil for 2 minutes or until browned. Let stand 5 minutes and serve immediately.

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