Name: Gnocchi Mac and Cheese with Fall Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 large sweet potato, peeled and diced; 1 17.5-ounce package potato gnocchi; 2 tablespoons unsalted butter; 1 small onion, diced; 1 large bunch or 2 small bunches spinach, stemmed and chopped; Freshly ground pepper; 2 tablespoons all-purpose flour; 2 cups whole milk; 6 ounces cheddar cheese, shredded (about 1 1/2 cups); 1/4 cup grated Parmesan cheese, plus more for topping; 1 teaspoon Dijon mustard

Directions

Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
Divide the gnocchi among bowls. Top with more Parmesan.

Photograph by Andrew Purcell

Gnocchi Mac and Cheese with Fall Vegetables

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages