Gnocchi Mac and Cheese
An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner.
Servings 4 people
- 1 lb gnocchi
- 1 c fontina cheese grated
- 1/2 c gruyere cheese grated
- 1/4 c parmigiano reggianno cheese grated
- 1 c whole milk organic
- 2 tbsp organic butter salted
- 2 tbsp all purpose flour
- 1 clove garlic grated
- 1/c c Italian parsley roughly chopped
- 1/4 tsp black pepper + more to taste
Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.
In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined.
Start adding the warm milk and keep whisking until thickened, a couple minutes.
Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.
Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)
Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.
Garnish with the parsley and serve with freshly cracked black pepper on top.
Calories: 507kcal | Carbohydrates: 47g | Protein: 22g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 881mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 514mg | Iron: 4.4mg