MAC AND CHEESE GNOCCHI RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
• Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
• Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
• Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.

Steps:

• Preheat the oven to 350°F (180°C).
• Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
• Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
• Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
• In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
• Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
• Sprinkle the bread crumb mixture evenly over the gnocchi.
• Bake the gnocchi for 25–30 minutes, until the sauce is bubbling and the top is golden brown.
• Enjoy!