I was right! I love that the cheeses in it aren't crazy specialty cheeses, that always makes me more likely to make something. I got this dish ready to go the night before so I could just pop it in the oven when I got home and it could bake while Husband grilled some pork tenderloin and my beans cooked. We ate it as a side dish but I'm thinking it could totally hold it's own as a main dish.
|Looking at this picture makes me sad because I know there|
are no more leftovers in my fridge. (Also, I doubled the recipe...
that's why it's in the 9x13 casserole dish.)
- 1 pound Potato Gnocchi (found in the pasta aisle)
- 3 tablespoons butter
- 1 1/2 tablespoons flour
- 3/4 cup milk (I used skim)
- 1/3 cup shredded cheddar cheese
- 1/3 cup shredded mozzarella cheese
- 2/3 cup shredded Parmesan cheese, divided
- 1/4 cup bread crumbs
- 1 clove garlic, minced or pressed
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dried parsley (or chopped fresh, if you want)
- Preheat your oven to 375 degrees and spray your casserole dish with cooking spray (If you're not doubling the above recipe, like I did, an 8x8 casserole dish should work. If doubling, use a 9x13 dish.)
- Cook your gnocchi according to the package directions. Drain and transfer to your casserole dish.
- Original recipe says to do this in a skillet but I used a sauce pan. In a medium sauce pan, melt butter then add your garlic and onion powder. Let that cook a few minutes to soften your garlic then add the flour and whisk until it's bubbly.
- Add the milk, salt, and pepper. Stir until its thickened (2-3 minutes?).
- Add the cheddar, mozzarella, and 1/3 cup Parmesan and remove from the heat. Continue to whisk until the cheese is melted.
- Pour the cheese sauce over the gnocchi (you may have to mix it some). Top with the remaining Parmesan cheese, bread crumbs, and sprinkle with parsley.
- Bake for 20 minutes or until the top is golden brown. Let stand a few minutes before serving...try not to attack the casserole pan with your fork while try to be patient.
Recipe Source: Living Better Together
- Like I said, I love that this recipe uses "normal" cheeses. It's what made me pick it. I did shred the cheddar cheese & Parmesan cheese myself (I used a sharp white cheddar and fresh Parmesan) but my mozzarella was the pre-shredded in the bag kind.
- I love leftovers, that's why I doubled this. It reheated pretty well, a little greasy but that's normal with mac & cheese.
- Grant didn't want to try this, he said "I don't like it". I ended up telling him that it was mac & cheese with special noodles (Is that a lie? I'm not sure). He ended up trying it and ate at least half of what I put on his plate and told me "Mmmm. That is good. Mama. You...are the best cooker." I think he got a popsicle that night.
- I served this with THIS pork tenderloin recipe and some green beans (Grant's current favorite vegetable - he had two huge helpings that night). Awesome flavor and you can grill it or cook it in the oven (we've always grilled it but I like that the oven can be my back-up plan in case of rain).