Gnocchi Mac & Cheese

I made this recipe a couple of months ago and wish I had made a double portion. It was SO good! I highly recommend trying this for a healthier and more grown up version of a childhood favorite.

Courtesy of: The Cutting Edge of Ordinary via Cuisine at Home

Ingredients:

• 1 pound purchased or homemade gnocchi
• 2 Tablespoons butter
• 2 teaspoons garlic, finely chopped
• 1 Tablespoon all-purpose flour (I like to use whole wheat)
  
• 3/4 cup milk
• 1 teaspoon Dijon mustard
• 1/4 cup shredded Gruyere cheese (or any cheese you like)
  
• 1/4 cup shredded fontina cheese (or any cheese you like)
  
• Salt and white pepper to taste
• 1/3 cup shredded Parmigiano-Reggiano
• Basil leaves for garnish, optional

Directions:

1. 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.
2. 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 Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes
3. Combine Gruyere and fontina (or cheeses of your choice), then add 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.
4. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano 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.