Gnocchi Mac n Cheese
“That has too much cheese on it,” said no one, ever. Ricotta gnocchi tossed in a your favorite macaroni and cheese sauce. Garnished with some toasted Italian bread crumbs and parsley. I’ve said enough.
Ingredients
1 pound Ricotta gnocchi
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
Freshly ground nutmeg
Freshly ground black better
Salt
1/4 cup all purpose flour
2 cups milk
1 stick butter
Handful Italian panko bread crumbs
1 tablespoon olive oil
Freshly chopped parsley
Instructions
Fill a pot with water for your gnocchi, you won't need to turn the heat on yet. Just have it ready.
In a pan with high sides or a pot, heat on medium, melt the butter. Once it starts to lightly bubble (lower heat if it’s too high, you don’t want to burn the butter), add the flour and whisk for about one minute or so. Then start adding the milk as you are whisking constantly while it cooks. Do this until the mixture thickens and lightly bubbles, may take a few minutes.
Start boiling your water, make sure to salt the water once you put the gnocchi in.
Lower the heat with the milk mixture, keep on low, add the cheeses and the freshly ground nutmeg, ground pepper and salt. Slowly stir as the cheeses melt. Once your cheese sauce is done, remove from heat, cover and set aside.
Strain gnocchi, then add to cheese sauce, stir.
Using a small frying pan, over medium heat, toast bread crumbs in olive oil.
Serve gnocchi immediately and garnish with toasted bread crumbs and fresh parsley.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade