Gnocchi Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 857
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 99
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 37
- Cholesterol
- 95
- Sodium
- 786
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
1 heaping cup broccoli florets
Kosher salt
1/2 cup panko breadcrumbs
3 tablespoons unsalted butter
1/4 cup grated Parmesan
1 small garlic clove, minced
1 tablespoon all-purpose flour
1 1/2 cups whole milk
1 cup shredded sharp white Cheddar
1 cup grated Gruyere (about 3 ounces)
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 plum tomatoes, cut into 1/4-inch dice
One 16-ounce package dried gnocchi
Directions
- Preheat the oven to 400 degrees F.
- Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
- Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
- Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
- Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.