Gnocchi & Cheese

Gnocchi is amazing. I normally enjoy it in soup. No, no folks....you need to try it with some cheese. As in, Gnocchi and Cheese. Below is the best recipe in the world. When it says Fontina and Gruyere cheese...it means it. Don't try some knock off. It doesn't work. Go to Harmons. It will be pricey.....I about died. $6 for a small slice of Fontina cheese? Are you kidding? Then I got home. I shredded that bad boy....I melted that bad boy...and I ate that bad boy. $6? Mere chump change when you get a bite in your mouth.

 

Gnocchi Mac n' Cheese
From Noble Pig
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.