Gnocchi Mac n’ Cheese
1 lb purchased or homemade gnocchi
2 Tbs butter
2 Tsp garlic, finely chopped
1 Tbs all-purpose flour
3/4 C milk
1 Tsp Dijon mustard
1/4 C shredded Gruyere cheese (I usually use a little more than 1/4 C)
1/4 C shredded fontina cheese (I usually use a little more than 1/4 C)
1/3 C shredded Parmigiano-Reggiano
Basil leaves for garnish, optional
Preheat oven to 375o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.