Move over, macaroni. It's gnocchi's time to party with cheese.
1 pound prepared gnocchi
2 ounces pancetta, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 clove garlic, minced
1/2 cup white cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1/2 cup Parmesan cheese, grated, plus 2 tablespoons for topping
1/2 cup panko breadcrumbs
1 tablespoon fresh parsley, finely chopped
2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 degrees F. Cook gnocchi to al dente, according to package instructions. Drain and set aside.
In a pot, render the pancetta until browned, remove and set aside. In the remaining fat, melt butter and whisk in flour. Cook until the mixture turns light brown. Slowly pour in cold milk while whisking, and cook for a few minutes until the sauce begins to thicken. Lower heat and add garlic and cheeses. Stir until fully melted. Add cooked pancetta and gnocchi. Stir until well combined, then remove pan from heat.
In a small bowl, combine panko, parsley, Parmesan and olive oil. In an oven-safe dish, pour the mac and cheese, then sprinkle breadcrumb mixture on top. Bake for about 10 to 15 minutes, or until bubbling and golden brown.
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