Cuisine gnocchi, leftover ham, macaroni and cheese
116 oz pkg gnocchi
1 ½cupshredded Vermont white sharp cheddar
¼cupfreshly shredded Parmigiano-Reggiano
pinchfresh cracked pepper
1 ½cupdiced ham
1cuppeasthawed if frozen
½Tbsextra virgin olive oil
Heat oven to 350F. Put a large pot of salted water to boil.
While water is heating, make the cheese sauce. In a medium saucepan, heat the butter and flour, whisking until smooth and bubbly to make a roux. Cook on medium heat 2 minutes to cook the flour. Slowly, whisking constantly, add the milk. Reduce heat to medium and cook, stirring, until mixture is thickened. Remove from the heat and add the Italian seasoning, cheeses, salt, pepper, dijon, ham, and peas.
Add the gnocchi to the boiling water and cook according to package directions (until they float to the top). Drain and toss gently into the cheese sauce. Pour all into a 2-qt casserole dish.
In a small bowl, combine the panko and olive oil. Sprinkle over the gnocchi mac 'n cheese. Put casserole in the oven to bake, uncovered, 35 minutes at 350F or until bubbly and lightly browned. Serves 4.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword gnocchi recipe, macaroni and cheese
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