Gnocchi Mac N' Cheese

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 tablespoons unsalted butter
• 1/2 cup water
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1 pinch ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup shredded parmigiano-reggiano cheese
• 2 tablespoons minced fresh basil (we chose to double the amount of parsely)
• 2 tablespoons parsley (flat-leaf parsley)
• 3 -4 eggs
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 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
• salt and pepper
• red pepper flakes (for that extra kick!) (optional)
• 1/3 cup shredded parmigiano-reggiano cheese

Recipe

• 1 french gnocchi:.
• 2 boil butter, water, milk, salt, and nutmeg in a saucepan over medium heat. just as mixture begins to boil, stir in flour, beat with a wooden spoon until it forms a ball around the spoon.
• 3 reduce heat to low, beating dough 1-2 miinutes to dry it. (a film will form on the bottom and sides of the saucepan.).
• 4 rest dough 10 minutes, then with a hand mixer or stand mixer on medium speed, beat cheese, basil and parsley into dough just until combined.
• 5 heat water in a saute pan to 160-175º;.
• 6 meanwhile, add first 3 eggs, one at a time, beating on medium speed after each addition until blended.
• 7 lift dough with spoon to test consistency.if it drips off the spoon and forms a "v" shape, it's ready. if not, beat the remaining egg and add a portion of it to dough, beat, and test again.
• 8 transfer dough to a piping bag fitted with a medium straight tip.
• 9 pipe dough in batches into steaming water in 1-1.5" pieces, slicing off at the piping tip with a paring knife.
• 10 the gnocchi fall to the bottom of pan but float as they poach. poach for 3-5 minutes; remove from water with a slotted spoon.
• 11 shock gnocchi in ice water to cool.
• 12 they're cool when they sink.
• 13 transfer gnocchi to parchment-lined baking sheet; spread into a single layer.
• 14 set gnocchi aside.
• 15 cheese sauce:.
• 16 preheat oven to 375º. coat a 1.5 quart shallow baking dish with nonstick spreay.
• 17 melt butter in a medium saucepan over medium heat. stir in garlic and cook until fragrant, 1 minute.
• 18 whisk in flour until it thickens and bubbles, then whisk in milk and add dijon. continue to whisk mixture and cook until slightly thickened, about 5 minutes.
• 19 combine gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
• 20 once all the cheese is melted, season sauce with salt, pepper and red pepper flakes, if using.
• 21 arrange gnocchi in prepared baking dish in one layer.
• 22 pour sauce over gnocchi and sprinkle parmigigiano-reggiano over top.
• 23 bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.
• 24 sprinkle the top sparingly.
• 25 let gnocchi rest for 5 minutes before serving.