Sadly, this recipe didn't turn out as wonderful as I expected, but has tremendous potential. The gnocchi gave the mac and cheese and more hearty texture, but the flavor was really bland. I might try it again but substitute some other cheeses since these were pretty mild. We have this amazing market that my mother in law found, Maywood's Marketplace, that would have some really great options! Maybe, add some other seasonings to it as well besides just the salt and pepper. If you make it, let me know if you changed anything, or your thoughts. Enjoy!
Gnocchi Mac and Cheese
1 pound 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 Gruyere cheese, shredded
1/4 cup Mozzarella and Provolone cheese, shredded
salt and pepper
1/3 cup Parmesan, Romano and Asiago cheese, shredded
Preheat oven to 375 degrees. Spray a shallow 1 1/2 quart baking dish with cooking spray. Prepare gnocchi according to package directions. Drain and place in a single layer in baking dish.
Over medium heat, melt the butter and stir in the garlic. Cook about 30 seconds, or until fragrant. Whisk in the flour until in thickens and bubbles. Next, whisk in the milk and mustard. Continue to whisk while the sauce thickens, about 3-5 minutes.
Combine the gruyere and mozzarella/provolone and add one handful at a time to the sauce, making sure it melts before adding the next handful. Add salt and pepper to taste. Once it is all combined and melted, pour over the gnocchi in the baking dish. Sprinkle the parmesan cheese over the top and bake about 25 minutes or until golden and bubbly (ours took closer to 35 minutes). Let sit for 5 minutes before serving.