Gnocchi Mac n’ Cheese

Ingredients

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Gruyere cheese

  ¼ cup, shredded or 27g

• Fontina cheese

  ¼ cup, shredded or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Preheat oven to 375°F. Cook gnocchi according to package instructions, then drain and arrange in a single layer in a 1-1/2 quart baking dish coated with nonstick spray.
2. In a medium saucepan over medium heat, melt butter. Add garlic and sauté until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then gradually whisk in milk and Dijon mustard. Cook, whisking, until slightly thickened, about 3-5 minutes.
3. Gradually add Gruyere and Fontina cheeses to the milk mixture, stirring until each addition is melted. Season with salt and pepper.
4. Pour the cheese sauce over the gnocchi and sprinkle with Parmesan cheese. Bake until the gnocchi are puffed and the cheese is golden and bubbly, about 25 minutes. Let rest for 5 minutes before serving. Garnish with fresh basil leaves.

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