This ridiculously cheesy pasta dish will gnocchi your socks off!
1 pound gnocchi
2 tablespoons butter
1/2 cup flour
1 teaspoon mustard powder
1 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 3/4 cups milk
3 1/2 ounces Double Gloucester cheese
3 1/2 ounces provolone
3 1/2 ounces cheddar
6 ounces bacon, crisped in oil
3 1/2 ounces Parmesan
3 1/2 ounces ricotta
Leafy herbs to garnish, such as sage or basil
Preheat the oven to 390 degrees.
Add the gnocchi to a large pan of salted water and cook for 2 to 3 minutes.
Start making the sauce by adding the butter to a medium pan on a medium heat. When it's melted add the flour, mustard powder and cayenne pepper and stir together until well combined. Turn the heat down and start adding the milk slowing, constantly stirring as you go. Once all the milk is added, add the grated cheeses (except Parmesan), and stir until the sauce starts to thicken. Season to taste.
Stir in the gnocchi and bacon and transfer to an ovenproof dish. Sprinkle over the Parmesan, dollop over the ricotta and distribute the herb leaves. Place in the oven for around 15 minutes until the Parmesan has melted, the sauce is bubbling and the leaves have crisped.