I got my wish. Ended work early on Friday afternoon. Hot chocolate just because. And picturesque snow falling, which turned into a blizzard. An epic one! We’re 34″ under, nearly 3 feet. The roads haven’t been plowed, nor has the backyard where our car sits. We did dig our car out yesterday. Maybe more so to feel justified in drinking another cup of hot chocolate. We’re getting a little stir crazy. It’s times like this I dream of cable, On-Demand, Netflix, and Jetson mobiles. We’re keeping our bellies happy though, making biscuits and cinnamons rolls and Gnocchi Macaroni and Cheese while doing some yoga to balance it all out. Can you even call that balance?
On a bright note, my sister is letting me share her Gnocchi Mac and Cheese. This dish is as epic as the amount of snow out my front door. Still looking for Valentine’s ideas? Serve this up in individual ramekins, with a pretty salad and a juicy little steak. Wine, of course.
I may be hallucinating, but I think I hear a snowplow…
A cheesy rich recipe for Gnocchi Macaroni and Cheese from my sister for you.
2 pounds store bought Gnocchi 5 tbsp. unsalted butter 3 cloves garlic, minced 3 tbsp. all purpose flour 1 3/4 c. whole milk 1/4 tsp. freshly ground nutmeg 1 c. (4 ounces) gruyère cheese, shredded 1 c. (4 ounces) fontina cheese, shredded 1 3/4 c. (7 ounces) parmesan cheese, grated
Preheat oven to 400°F. Cook gnocchi according to package directions, drain, place in 9″ x 13″ baking dish and set aside.
In medium sauce pan, melt butter over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour and cook until slightly browned, about 2 minutes. Whisk in the milk and nutmeg. Bring to boil.
Once milk has come to a rolling boil, add the gruyère and fontina in 3 batches and whisk until completely incorporated. Pour sauce over gnocchi and stir until evenly coated. Sprinkle parmesan over top and bake 25 minutes or until top is golden brown.