The original recipe was obtained from The Cutting Edge of Ordinary blog, but below is my own personal spin I put on it based on ingredients I had on hand:
Ingredients:
1 pound purchased or homemade gnocchi (I found my gnocchi at my local Trader Joe's)
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard (I used Inglehoffer Stone Ground Mustard and think the flavors of this mustard were absolutely instrumental to the deliciousness of this recipe)
1/2 cup shredded Gruyere and Swiss cheeses (again, found a blend of these cheeses at TJ's - love that store)
Salt and pepper to taste
1/3 cup shredded Parmigiano-Reggiano (did not have this so I used Kraft Grated Parmesan)
1/3 cup Panko bread crumbs (optional but gives an amazing crunch to the gnocchi)
1/4 cup Bacon bits, optional
Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium 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 mustard. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Add shredded cheeses by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper. At this point, you can add the bacon bits if you choose.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano and then bread crumbs 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.
Here's how mine turned out:
*Sigh*...I want seconds. Pin It
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