Gnocchi Mac and Cheese
This is a great side dish for steak or grilled pork chops.
Ingredients
- 2 16 oz. pkgs. potato gnocchi
- ¼ cup+2 ½ Tablespoons kosher salt
- 3 Tablespoons butter
- 2 shallots finely chopped
- 3 Tablespoons all-purpose flour
- 2 Tablespoons fresh thyme leaves finely chopped
- 2 ½ cups milk
- 2 Tablespoons dijon mustard
- ¼ teaspoon hot sauce
- 4 oz. cheddar cheese grated
- 4 oz. extra-sharp white cheddar cheese grated
Instructions
- Preheat oven to 375°.
- Bring 3 quarts of water to a boil in a large saucepan.
- Add both packages of gnocchi and 1/4 cup salt.
- Boil for 3 minutes or until gnocchi float. Drain.
- Melt butter in the large saucepan over medium heat.
- Add shallots, and sauté for 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.
- 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 back of spoon.
- Stir in mustard and hot sauce. Remove from heat.
- Add cheeses, and stir until melted.
- Stir in gnocchi and remaining 2 ½ teaspoon salt, and transfer to a lightly greased (with cooking spray) 11" x 7" baking dish.
- Bake at 375° for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly.
- Increase oven temperature to broil and bake for 2 minutes more or until slightly browned. Let stand for 5 minutes and serve.
Notes
Recipe from Southern Living Magazine