Gourmet Gnocchi & Cheese

In the past year or so I have discovered a delicious new-to-me food: gnocchi!  Some of you may find that hard to believe, but I just didn't grow up eating those amazing little potato dumplings.  In fact, I think I first heard of them by reading and watching Martha Stewart.  And then, of course, watching the Food Network made them sound delicious.  It's a good thing we don't have cable because I'm pretty sure I could watch the Food Network 24 hours a day--and then I would want to eat 24 hours a day!

So after falling in love with gnocchi in our favorite local Italian restaurant I decided it was time to try it at home.  No, I didn't make gnocchi from scratch, but I did buy it in a package:)  And the recipe turned out AMAZING!  You must try it~it's the ultimate comfort food!

Gourmet Gnocchi & Cheese

1 lb. purchased or homemade gnocchi

2 tbsp. butter

2 tsp. garlic, finely chopped

1 tbsp. all-purpose flour

3/4 cup milk

1 tsp. Dijon mustard

1/4 cup Gruyere cheese, shredded

1/4 cup fontina cheese, shredded

Salt and white pepper, to taste

1/3 cup Parmigiano-Reggiano cheese, shredded

*****

Preheat oven to 375F.  Prepare gnocchi according to package; 

drain and place gnocchi in a single layer in a 1-1/2 quart shallow

baking dish (spray with oil or butter dish first).

Melt butter in a medium saucepan over medium heat.  Stir in garlic and

cook about 30 seconds.  Whisk in flour, cooking until it thickens and bubbles.

Next, whisk in milk and mustard.  Continue to whisk mixture and cook

until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add a handful at a time to the milk mixture, 

stirring until each addition is melted before adding more.  Once cheese is melted, 

season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle Parmigiano-Reggiano over top.  Bake until

the gnocchi puffs up and the cheese is golden and bubbly, about 25 minutes. 

Let gnocchi rest about 5 minutes before serving.  

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