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Gnocchi ai Quattro Formaggi

Gnocchi ai Quattro Formaggi

Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

So Creamy!

This is a mac and cheese recipe that uses four kinds of cheese and gnocchi is there anything else I need to say?

Gnocchi ai Quattro Formaggi
 
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Ingredients
  • 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
Instructions
  1. Preheat oven to 375.
  2. Prepare gnocchi according to package directions.
  3. Drain and place gnocchi in a single-layer in a small shallow baking dish that has been sprayed with nonstick spray.
  4. Melt butter in a saucepan over medium heat.
  5. Stir in garlic and cook until fragrant, about 30 seconds.
  6. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.
  7. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
  8. Combine Gruyere and fontina, then pinch into milk mixture, stirring until melted before adding the next pinch.
  9. Once all cheese is melted, season sauce with salt and pepper.
  10. Pour sauce over gnocchi
  11. Combine Asiago and Parmigiano-Reggiano then sprinkle over top.
  12. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.
  13. Let gnocchi rest for 5 minutes before serving.

 

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Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

So Creamy!

This is a mac and cheese recipe that uses four kinds of cheese and gnocchi is there anything else I need to say?
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