Gnocchi Mac and Cheese with Fall Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 34 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 96 milligrams
- Sodium
- 1134 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 6 grams
- Sugar
- 13 grams
- Protein
- 23 grams
- Total: 30 min
- Active: 30 min
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.