Gnocchi Mac and Cheese
Ingredients
The Gnocchi
-
2
packages
DeLallo mini potato gnocchi
The Cheese Sauce
-
3
tablespoons
cornstarch
-
1
cup
vegetable or chicken stock
-
2
tablespoons
butter or DeLallo extra virgin olive oil
-
3
cloves
garlic, minced
-
1
cup
milk, warmed
-
1 ¼
cups
freshly-grated fontina cheese
-
1
cup
freshly-grated sharp cheddar cheese
-
½
cup
freshly-grated Parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
finely-ground black pepper
-
optional
finely-chopped fresh parsley or basil, extra Parmesan cheese
Instructions
- Cook the gnocchi in boiling salted water according to package instructions, then drain.
- In a separate bowl, whisk cornstarch with vegetable or chicken stock until dissolved.
- In a large saucepan, heat butter or olive oil over medium heat and sauté garlic until fragrant.
- Stir in the cornstarch mixture and whisk until combined, then add milk and whisk until smooth.
- Cook the mixture, whisking constantly, until it reaches a low boil, then remove from heat and stir in the cheeses until melted.
- Combine the cooked gnocchi with the cheese sauce in the stockpot and toss until well coated.
- Serve immediately with optional toppings if desired.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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