Post by wilderness on Nov 17, 2019 6:55:26 GMT -5
Gnocchi Mac and Cheese-nancycooksnj
Casserole
Prep Time : 10 mins Cook Time : 20 mins Servings : Servings: 4 people Source : Ciaoflorentina.com
Ingredients
1 lb gnocchi
1 c fontina cheese grated
1/2 c gruyere cheese grated
1/4 c parmigiano reggianno cheese grated
1 c whole milk organic
2 tbsp organic butter salted
2 tbsp all purpose flour
1 clove garlic grated
1/c c Italian parsley roughly chopped
1/4 tsp black pepper + more to taste
Directions
Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.
In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined.
Start adding the warm milk and keep whisking until thickened, a couple minutes.
Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.
Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)
Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.
Garnish with the parsley and serve with freshly cracked black pepper on top.
Nutrition
Calories: 507 kcal
Saturated Fat 15g
Cholesterol 82mg
Sodium 881mg
Potassium 115mg
Carbohydrates 47g
Fiber 2g
Protein 22g
Calcium 514mg
Iron 4.4mg
Casserole
Prep Time : 10 mins Cook Time : 20 mins Servings : Servings: 4 people Source : Ciaoflorentina.com
Ingredients
1 lb gnocchi
1 c fontina cheese grated
1/2 c gruyere cheese grated
1/4 c parmigiano reggianno cheese grated
1 c whole milk organic
2 tbsp organic butter salted
2 tbsp all purpose flour
1 clove garlic grated
1/c c Italian parsley roughly chopped
1/4 tsp black pepper + more to taste
Directions
Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.
In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined.
Start adding the warm milk and keep whisking until thickened, a couple minutes.
Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.
Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)
Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.
Garnish with the parsley and serve with freshly cracked black pepper on top.
Nutrition
Calories: 507 kcal
Saturated Fat 15g
Cholesterol 82mg
Sodium 881mg
Potassium 115mg
Carbohydrates 47g
Fiber 2g
Protein 22g
Calcium 514mg
Iron 4.4mg
