Gnocchi Skillet Bake
What do you get when you substitute gnocchi for macaroni in Mac & Cheese? You get this delectable, rich, cheesy, side dish.
Equipment
- 10 inch Cast iron skillet
Ingredients
- 16 oz gnocchi, cooked according to package directions
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 1 cup whole milk or ½ & ½
- 2 tsp Dijon mustard
- 3 oz Gruyere cheese, shredded
- 4 oz Fontina cheesee, shredded
- ½ cup parmesan cheese, shredded
- salt & pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- Preheat oven to 375℉.
- Cook gnocchi according to package directions. Drain and set aside.
- Melt butter in a cast iron skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Sprinkle flour in the pan and using a whisk, stir and cook to remove raw flour taste, about 2 minutes.
- Whisk in milk and Dijon mustard, stir to combine and no lumps of flour remain and the sauce is bubbly.
- Add shredded Gruyere and Fontina cheeses to the pan. Stir until cheese is melted and sauce is smooth and creamy. Taste and season with salt & pepper.
- Turn off heat and add gnocchi to the pan. Stir to coat the gnocchi with the cheese sauce.
- Top with a layer of shredded Parmesan cheese.
- Bake for 20 minutes until bubbly and hot.
- Set oven temperature to "broil" and cook until the top is golden brown in spots.
- Remove from the oven and let rest for 5 minutes before serving.
- Top with chopped fresh parsley to serve.