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.
- Let stand 5 minutes and enjoy.