I made this to go with the fabulous steaks we had at my parent's house. Everyone enjoyed it. This is comfort food at its best. Chicken Legs claims to dislike gnocchi, but he loved this dish. We ate this again last weekend. I have a feeling this will be at the dinner table often!
From Cuisine at Home
- 1 pound purchased or homemade gnocchi
- 2 Tablespoons butter
- 2 teaspoons garlic, finely chopped
- 1 Tablespoon all-purpose flour
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded fontina cheese
- 1 tsp basil
- Salt and white pepper to taste
- 1/3 cup shredded Parmigiano-Reggiano
Preheat oven to 375 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.
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, add basil, salt and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.
CONNECT WITH PLAIN CHICKEN