Gnocchi ai Quattro Formaggi
- 1 lb. gnocchi
- 2 T butter
- 2 t garlic, finely chopped
- 1 T ap flour
- 1 C milk
- 1 t Dijon mustard
- ¼ C shredded Gruyere cheese
- ¼ C shredded fontina cheese
- ¼ C shredded Parmigiano-Reggiano
- ¼ C shredded Asiago or sharp provolone
- Salt and white pepper to taste
- Preheat oven to 375.
- Prepare gnocchi according to package directions.
- Drain and place gnocchi in a single-layer in a small shallow baking dish that has been sprayed with nonstick spray.
- Melt butter in a 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 Gruyere and fontina, then pinch into milk mixture, stirring until melted before adding the next pinch.
- Once all cheese is melted, season sauce with salt and pepper.
- Pour sauce over gnocchi
- Combine Asiago and Parmigiano-Reggiano then sprinkle over top.
- Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.
- Let gnocchi rest for 5 minutes before serving.
Recipe by Man of Leisure.info at https://manofleisure.info/gnocchi-ai-quattro-formaggi/
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