Gnocchi Mac n’ Cheese

Ingredients

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Gruyere cheese

  ¼ cup, shredded or 27g

• Fontina cheese

  ¼ cup, shredded or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Preheat oven to 375 degrees F. 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.
2. 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.
3. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
4. Pour sauce over gnocchi and sprinkle with Parmesan over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Garnish with basil.
5. Recipe inspired by: http://noblepig.com/2010/08/gnocchi-mac-n-cheese/