Gnocchi Mac ‘n Cheese

15 minutes Prep Time
30 minutes Cook Time
6 Servings

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

  • 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

Step one

Preheat oven to 375° F.

Step two

Melt 6 tablespoons of butter in a large saucepan; reduce heat to low.

Step three

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.

Step four

Remove from heat and add Gruyere, Fontina and cheddar cheeses, salt, black pepper and nutmeg; stir to combine and melt cheese.

Step five

Add gnocchi and stir well.  Pour into a 9×13 inch baking dish.

Step six

Top with sliced tomatoes.

Step seven

Melt remaining 2 tablespoons of butter, combine with breadcrumbs, basil and Parmesan cheese; sprinkle on the top of tomatoes.

Step eight

Bake for 30 minutes or until the sauce is bubbly and the breadcrumbs are browned.

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