Turn this kid-friendly side into an entrée by serving with a salad and warm, crusty bread.
2 (16-oz.) packages potato gnocchi
1/4 cup plus 2 1/2 tsp. kosher salt
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh thyme leaves, finely chopped
2 1/2 cups milk
2 tablespoons Dijon mustard
1/4 teaspoon hot sauce
4 ounces sharp Cheddar cheese, grated
4 ounces extra-sharp white Cheddar cheese, grated
Vegetable cooking spray
How to Make It
Preheat oven to 375°. Bring 3 qt. water to a boil in a stockpot or large saucepan. Add both packages of gnocchi and 1/4 cup kosher salt. Boil about 3 minutes or until gnocchi float.
Melt butter in a large saucepan over medium heat. Add shallots, and sauté 30 seconds or until fragrant. Add flour and chopped thyme, and cook, stirring constantly, 2 to 3 minutes or until mixture is golden brown and smooth. Gradually whisk in milk. Increase heat to high.
Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats the back of a spoon. Stir in mustard and hot sauce. Remove from heat.
Add sharp and extra-sharp Cheddar cheeses, and stir until melted. Stir in gnocchi and remaining 2 1/2 tsp. salt, and transfer to a lightly greased (with cooking spray) 11- x 7-inch or 2-qt. baking dish.
Bake at 375° for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly. Increase oven temperature to broil, and broil 2 minutes or until top is slightly browned. Let stand 5 minutes, and serve immediately.
We tested with Gia Russa Gnocchi with Potato.
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The recipe calls for wayyyyyy too much salt. I wasted four perfectly good packages of gnocchi attempting to make this. I even tried to to make this a second time using less salt and the mustard overtook the other flavors of the dish. Overall, this is not a good recipe...pick something else.
About this recipe.... Not all gnocchi are the same, be sure to use a frozen stuffed gnocchi with a well structured outer pasta layer. Some gnocchi are made with a pasta and potato mixed together. This type, and fresh pasta will make a dish of mush. Also, cut the kosher salt in half when cooking the pasta, and be sure to par cook it..... It will still be a little hard upon tasting... Make sure it's not fully done. Cut the salt on the cheese in half as well. Less Kosher salt is needed, when used in a recipe. I'd still use the Kosher salt to ensure that the pasta doesn't taste like paste, buy use carefully. The amounts recommended make for a ridiculously salty dish. Using a week structured gnocchi is a must, otherwise you'll find a very salty bowl of gooo. What's up SL? Better written recipes?
I really like trying new recipes and want to try this gnocchi mac and cheese. That's a different twist and sounds really good! The amount of salt in it though has me concerned. Is that a typo? I would hate to spend the money on the gnocchi only to ruin the dish with too much salt.
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