2 pounds vacuum-packed gnocchi
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon garlic powder
2 tablespoons all purpose flour
1 cup milk
1 tablespoon Dijon mustard
1/2 cup Gruyere cheese, cut into small pieces
1/2 cup creamy Havarti cheese, cut into small pieces
1/3 cup Parmesan cheese, shredded or grated
Salt and freshly ground black pepper
1. Preheat oven to 375*F.
2. Prepare gnocchi according to package directions and drain. Heat olive oil in large skillet over medium heat. Transfer gnocchi to skillet and cook, stirring, until starting to brown, about 10 minutes. Place gnocchi in a single layer in a 9 by 12-inch baking dish.
3. Melt butter in pan (either the skillet or the pot used to boil water) over medium heat. Add garlic powder and stir for 30 seconds. Add flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue to stir 3-5 minutes, or until mixture thickens. Add mustard, Gruyere, and Havarti, stirring until cheeses are melted. Season with salt and pepper, to taste.
4. Pour sauce over gnocchi and stir to combine. Sprinkle with Parmesan cheese. Bake for 25-30 minutes or until cheese is bubbly and golden brown. Let rest 5-10 minutes before serving.
This recipe is from The Happy Life of a Happy Wife. Her story about selling it to her husband is an amusing one that I can sympathize with! I changed the recipe slightly because I didn’t want it to be too cheesy and I wanted the gnocchi to be a bit firmer – therefore I doubled the amount of gnocchi and sautéed them to give them a bit more texture. There was quite a bit of grease on top of the casserole after baking, which I removed with some paper towels. I guess that was a function of the cheeses used. Any combination of cheeses wou ld work well for this, so feel free to experiment!
Shown here with AB’s Meatloaf.