Gnocchi Mac 'n Cheese

This recipe is an adult take on mac 'n cheese. I loved the texture of the gnocchi with the cheesiness of the sauce. Next time I might add in some vegetables, like roasted tomatoes, kale or spinach. And, definitely more panko crumbs!

2 tbsp butter
2 tsp garlic, smashed (about 2 cloves)
1 tbsp flour
1 cup low-fat milk
1 tsp dijon mustard
1/3 cup fontina, grated
1/3 cup gruyere, grated
1/3 cup parmesan, shredded
1/3 cup panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 375°F.

Place the gnocchi in salted, boiling water and cook until they’ve floated to the surface for a couple of minutes. 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 the 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. 

Combine the gruyere and fontina, and then add the cheese by the handful to milk mixture, stirring until melted before adding more. Once all the cheese is melted, taste the sauce and season it with salt and pepper. Pour sauce evenly over the gnocchi. 

In a small bowl, combine the parmesan and panko – then, sprinkle the mixture evenly on top of the gnocchi. Bake the gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let the gnocchi rest for 5 minutes before serving.