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Monday, September 26, 2011

Meatless Monday: Gnocchi Mac and Cheese

I didn't discover gnocchi until a couple falls ago at a charity event. Since then, it has been a fall staple in our house and sometime this year, I will attempt to make it but in a pinch,  I just pick some up at Trader Joes. 

Since I love to cook and bake, I have started a board on Pinterest called I like to eat. It's been a great place to post recipes I've been dying to try The Cutting Edge of Ordinary's Gnocchi Mac and Cheese. It is super easy to make and oh so yummy! Enjoy.

Gnocchi Mac and Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 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 (I chopped fresh basil and added it in to my cheese sauce)

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 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.

1 comment:

  1. Um, YUM! I'm totally making this later. Thanks for the idea!

    Tawna

    ReplyDelete

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