Recipe adapted from: Noble Pig
One of my problems in cooking is that my husband is a very picky eater. The first time I made gnocchi, he wouldn’t even try it. The name scared him away and he wouldn’t give it a chance. So this time, I told him I was making a mac n cheese with “little balls of dough”. That isn’t too far from the truth since gnocchi is basically just like a little potato dumpling.
I think it is fabulous! Just wait until you see the cheese sauce this baby makes!! I wanted to dunk a piece of bread straight into the pot!
I sprinkled some parmesan cheese on top of a couple baked chicken tenders. Yummy!
- 1 pound gnocchi
- 2 tbsp butter
- 1 tsp garlic powder
- 1 Tbsp AP flour
- 3/4 cup skim milk
- 1 tsp Dijon mustard
- 1/4 cup Gruyere cheese
- 1/4 cup creamy Havarti cheese
- 1/3 cup grated parmesan cheese
- Salt & Pepper, to taste
- Preheat oven to 375 degrees F.
- Prepare gnocchi according to package directions. Drain and place in a single layer on an 8×8 baking dish that has been sprayed with nonstick cooking spray.
- The cheese comes in a block. Since I don’t have a shredder, I just sliced the cheese into small (shredded-like) pieces. It will be melted, so you don’t need to be too exact. Set aside.
- Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook for about 30 seconds.
- Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture for about 3-5 minutes, or until it is slightly thickened.
- Add your cheese to the cream mixture by the handful, stirring it until fully melted before you add the next handful. Season with salt & pepper, to taste.
- Pour sauce over the gnocchi and sprinkle with Parmesan cheese.
- Bake for about 25 minutes. The gnocchi will be puffed and the cheese will be a golden brown.
- Let it rest for a few minutes before serving.