My son loves gnocchi, and my daughter loves mac and cheese. They both thought this dish was pretty good, and husband and I really liked it! It’s pretty simple to make and doesn’t take too long to make. Husband said it was a great “comfort food” dish.
Gnocchi Mac and Cheese
(Southern Living, Dec. 2015)
2 (16-oz.) packages potato gnocchi
1/4 cup plus 2 1/2 tsp. kosher salt
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh thyme leaves, finely chopped
2 1/2 cups milk
2 tablespoons Dijon mustard
1/4 teaspoon hot sauce
4 ounces sharp Cheddar cheese, grated
4 ounces extra-sharp white Cheddar cheese, grated
Vegetable cooking spray
1. Preheat oven to 375°. Bring 3 qt. water to a boil in a stockpot or large saucepan. Add both packages of gnocchi and 1/4 cup kosher salt. Boil about 3 minutes or until gnocchi float.
2. Melt butter in a large saucepan over medium heat. Add shallots, and sauté 30 seconds or until fragrant. Add flour and chopped thyme, and cook, stirring constantly, 2 to 3 minutes or until mixture is golden brown and smooth. Gradually whisk in milk. Increase heat to high.
3. Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats the back of a spoon. Stir in mustard and hot sauce. Remove from heat.
4. Add sharp and extra-sharp Cheddar cheeses, and stir until melted. Stir in gnocchi and remaining 2 1/2 tsp. salt, and transfer to a lightly greased (with cooking spray) 11- x 7-inch or 2-qt. baking dish.
5. Bake at 375° for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly. Increase oven temperature to broil, and broil 2 minutes or until top is slightly browned. Let stand 5 minutes, and serve immediately.