Sunday, October 31, 2010

Gnocchi Mac and Cheese

If you haven't been to Plain Chicken's blog, you have to go; she always has such great recipes, and this is one of them.  Biz and I made this along with yesterday's sirloin steak, and it was good!  I hadn't had gnocchi in years, and it was great covered in cheese (but what isn't?).  The original recipe called for Parmagiano-Reggiano cheese, but I used Parmesan because I'm cheap; it also called for Gruyere, but I used Swiss (for the same reason).  I didn't know any substitutions for Fontina, so I went with it.

Gnocchi Mac and Cheese

1 pound gnocchi
2 Tbsp butter
2 tsp garlic, finely chopped
1 Tbsp all-purpose flour
3/4 cup milk
1 tsp Dijon mustard
1/4 cup shredded Swiss
1/4 cup shredded Fontina
1 tsp basil
Salt and pepper to taste
1/3 cup Parmesan

Preheat oven to 375.  Prepare gnocchi according to package directions.  Drain and place gnocchi in a single layer in a 1-1/2 qt. shallow baking dish that has been sprayed with nonstick 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. 
Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. 

Combine Swiss and Fontina cheeses.  Add by the handful to the milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, add basil, salt and pepper. 

Pour sauce over gnocchi, and sprinkle with Parmesan over the top.  Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.  Let gnocchi rest for 5 minutes before serving.