Holy sinfulness. This was creamy and cheesy and carby. It generally made you want to have the meal go on forever and at the same time want to curl up under a blanket on the couch to eat this. I am definitely in a carb coma right now--and loving every minute of it. I'm sure you can see from the post that this is NOT going to be a low-point meal. Save it for the day after your weigh-in day.
Here's the link to the original recipe: http://thecuttingedgeofordinary.blogspot.com/2010/10/gnocchi-mac-cheese.html#
Given my new obsession with freezer meals--as long as you cook it first, this meal would freeze really well.
What's Needed:
1 lb. gnocchi
2 T. butter
2 tsp. garlic, finely chopped
1 T. flour
3/4 C. milk
1 tsp. Dijon mustard
1/4 C. Asiago cheese, shredded
1/4 C. Fontina cheese, shredded
1/3 C. shredded Parmesan cheese
Salt and Pepper to taste
1. Preheat oven to 375.
2. prepare gnocchi according to package directions. Drain and place gnocchi in a single layer 1.5 qt. shallow baking dish that has been sprayed with nonstick spray.
2. Melt butter in a medium saucepan over medium heat. Cook garlic 30 seconds. Whisk in flour until it thickens and bubbles. Then whisk in milk and dijon mustard. Cook until slightly thickened 3-5 minutes.
3. Combine Asiago and Fontina cheese. Add by the handful to the pan. Add by the handful. Once all cheese is melted, season with salt & pepper.
4, Pour over gnocchi. Sprinkle with Parmesan cheese. Bake until gnocchi puff and cheese is golden & bubbly--about 25 minutes.
5. Let gnocchi rest for about 5 minutes.
PointsPlus: 10 for 1/4 of the pan
Husband's Grade: A+
Inspired by: http://thecuttingedgeofordinary.blogspot.com/2010/10/gnocchi-mac-cheese.html#
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