Ingredients
8
8 servings
- •1 (16 ounce) package potato gnocchi
- •3 tablespoons butter, divided
- •1 ½ tablespoons all-purpose flour
- •1 ¼ cups milk
- •2 tablespoons heavy cream
- •¼ teaspoon salt
- •½ teaspoon ground black pepper, or to taste
- •¾ cup shredded Cheddar cheese, divided
- •½ cup shredded mozzarella cheese
- •½ cup panko bread crumbs
- •¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
- Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
- Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 245
- Carbohydrate: 18g
- Fat: 16g
- Fiber: 1g
- Protein: 9g
- Sugar: 2g
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