Gnocchi Mac 'n Cheese

Name: Gnocchi Mac 'n Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 (1 pound) boxes potato gnocchi; 1 quart whole milk; 1 stick unsalted butter; 1/2 cup flour; 6 ounces Gruyere cheese; 6 ounces Fontina cheese; 1 (8 ounce) package shredded sharp cheddar cheese; Salt and black pepper to taste; 1/2 teaspoon nutmeg; 1 (28 ounce) can Peeled Plum Tomatoes; 1/2 cup panko bread crumbs; 1 tablespoon chopped fresh basil; 1/4 cup grated Parmesan cheese

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

30 minutes

Gnocchi replaces macaroni for an Italian twist on a family favorite. Our version uses three types of cheese; Gruyere, Fontina, Cheddar, and is topped with crunchy panko and Parmesan and sliced tomatoes. Sure to become your new favorite comfort dish.

Ingredients

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2 (1 pound) boxes potato gnocchi, cooked and drained
1 quart whole milk, warmed in microwave, do not boil
1 stick unsalted butter
1/2 cup flour
6 ounces Gruyere cheese, grated
6 ounces Fontina cheese, grated
1 (8 ounce) package shredded sharp cheddar cheese
Salt and black pepper to taste
1/2 teaspoon nutmeg
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and sliced
1/2 cup panko bread crumbs
1 tablespoon chopped fresh basil
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 375^o F.
Melt 6 tablespoons of butter in a large saucepan; reduce heat to low.
Add flour and stir with a whisk for 2 minutes. While whisking, add the hot milk and cook for 1 to 2 minute or until thick and smooth.
Remove from heat and add Gruyere, Fontina and cheddar cheeses, salt, black pepper and nutmeg; stir to combine and melt cheese.
Add gnocchi and stir well. Pour into a 9x13 inch baking dish.
Top with sliced tomatoes.
Melt remaining 2 tablespoons of butter, combine with breadcrumbs, basil and Parmesan cheese; sprinkle on the top of tomatoes.
Bake for 30 minutes or until the sauce is bubbly and the breadcrumbs are browned.

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Gnocchi Mac 'n Cheese

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