Gnocchi Mac and Cheese

By Joan_Z

Ingredients

• 2 pounds store bought Gnocchi
• 5 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 3/4 cups milk, preferably 2%
• 1/4 teaspoon nutmeg, freshly ground
• 1 cup (4 ounces) Wisconsin Gruyère cheese, shredded
• 1 cup (4 ounces) Wisconsin Fontina cheese, shredded
• 1 3/4 cups (7 ounces) Wisconsin Parmesan cheese, grated

Preparation

Step 1

Preheat oven to 400°F.

Cook gnocchi according to package directions, drain, place in 9″x13″ glass baking dish and set aside.

In medium sauce pan, melt butter over med-high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until slightly browned, about 2 minutes. Whisk in milk and nutmeg. Bring to boil.

Once milk is boiling add alpine-style and Fontina cheeses in 3 batches and whisk until completely incorporated. Pour sauce over gnocchi and stir until evenly coated. Sprinkle Parmesan cheese over top and bake 25 minutes or until top is golden brown.
Let stand 5 minutes and enjoy.