Featured Wisconsin Cheeses: Gruyere, Fontina, Parmesan
I definitely can’t take all the credit for this beauty. My sister, the cheese connoisseur, was the main mastermind behind this recipe. She has been making Gnocchi Mac and Cheese for a while now. Over this past Christmas, she introduced me to her infamous mac and cheese. It’s made with gnocchi, a potato-based pasta, and covered in cheese sauce. But, I think the golden Wisconsin Parmesan Cheese crust is my favorite part.
Gnocchi Mac and Cheese
2 pounds store bought Gnocchi*
5 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons flour
1 3/4 cups 2% milk
1/4 teaspoon nutmeg, freshly ground
1 cup (4 ounces) Wisconsin Gruyere Cheese, shredded
1 cup (4 ounces) Wisconsin Fontina Cheese, shredded
1 3/4 cups (7 ounces) Wisconsin Parmesan Cheese, grated
Preheat oven to 400°F. Cook gnocchi according to package directions, drain, and place in 9″x13″ glass baking dish and set aside.
In medium sauce pan, melt butter over med-high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until slightly browned, about 2 minutes. Whisk in milk and nutmeg. Bring to boil.
Once milk is boiling add Gruyere and Fontina cheeses in 3 batches and whisk until completely incorporated. Pour sauce over gnocchi and stir until evenly coated. Sprinkle Parmesan Cheese over top and bake 25 minutes or until top is golden brown.
Let stand 5 minutes and enjoy.
*I used Trader Joes store brand.
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