Gnocchi Mac 'n Cheese
Gnocchi replaces macaroni for an Italian twist on a family favorite. We use three types of cheese; Gruyere, Fontina, Cheddar, and is topped with crunchy panko, Parmesan sliced tomatoes.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Whisk
- Measuring spoon
- Mixing bowl
- Spoon
- Cutting board
- Chef's knife
Ingredients
- 2 (1 pound) boxes potato gnocchi, cooked and drained
- 1 quart whole milk, warmed in microwave, do not boil
- 1 stick unsalted butter
- 1/2 cup flour
- 6 ounces Gruyere cheese, grated
- 6 ounces Fontina cheese, grated
- 1 (8 ounce) package shredded sharp cheddar cheese
- Salt
- black pepper
- 1/2 teaspoon nutmeg
- 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and sliced
- 1/2 cup panko bread crumbs
- 1 tablespoon chopped fresh basil
- 1/4 cup grated Parmesan cheese
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