A couple weeks ago I was having brunch with one of my friends and we noticed a gnocchi mac and cheese on the menu. We decided we had to get it and share it before our main bfast dishes. It was amazing and we devoured it all (and ended up being too full for our eggs). I couldn’t believe I had never thought of this before, I love gnocchi and I love mac and cheese why not bring the two together. I finally had a chance to recreate my own this weekend for my sister and I!
3 tablespoons of flour
3 tablespoons of butter
1 and a half cups of milk
1 cup grated sharp white cheddar
1/2 cup of shredded asiago, parmesan blend
2 teaspoons of garlic powder
2 teaspoons of salt
1 teaspoon of pepper
1/4 cup panko bread crumbs
1 package of potato gnocchi
Start by filling up your pot to bring to a boil for your gnocchi. While you are waiting on that you can begin your cheese sauce. In a separate pot, add butter and flour on medium heat. The butter and flour will melt together to make a rue. This is what will thicken your cheese sauce. Once the butter and flour have combined into a light brown paste add in your milk and stir. Be sure not the burn the rue as everything will then taste burnt (made this mistake before). Once the milk has thickened a bit add bother of your cheeses and stir. Season with garlic powder, salt and pepper.
Meanwhile cook gnocchi according to package. I used potato gnocchi instead of ricotta so it wasn’t cheese overkill. Strain gnocchi and add it into the cheese sauce pot. Stir to combine and cover all gnocchi. Dumb whole mixture into a baking dish and spread in an even layer. Sprinkle panko on top and some extra cheese. This will create a yummy, crunchy crust on the top. Bake in the oven at 400 for 10-12 minutes, until the top is golden brown. Serve up and enjoy (careful it will be very hot!).