MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gnocchi Mac And Cheese
Categories: Pasta, Cheese, Dairy, Breads, Potatoes
Yield: 8 servings

17 1/2 oz Bag potato gnocchi
3 ts Salt; divided
2 ts Olive oil
1/3 c Butter
1 ts Ground mustard
1/2 ts White pepper
1/2 ts Rubbed sage
1/2 ts Garlic powder
6 tb A-P flour
3 c Milk
8 oz Fontina cheese; grated
4 oz Fresh mozzarella cheese;
- grated
2 oz Asiago cheese; grated

MMMMM--------------------BREAD CRUMB TOPPING-------------------------
1 1/2 c Panko bread crumbs
1/4 c Grated Parmesan cheese
3 tb Butter; melted

Set the oven @ 350ºF/175ºC.

Grease a 13" X 9" baking dish.

Bring a large pot of water to a boil. Add 2 teaspoons
salt to the water. Add gnocchi; cook for half the time
listed on the package directions, about 1-2 minutes.
Drain; transfer to a large bowl. Add olive oil; toss to
coat. Set aside.

Heat butter in a Dutch oven or large pot over medium
heat. Whisk in ground mustard, pepper, sage, garlic
powder and remaining 1 teaspoon salt. Whisk in flour;
cook until lightly browned, 1-2 minutes. Slowly whisk in
milk; bring to a simmer, whisking constantly. Cook until
thickened, 4-5 minutes, whisking frequently.

Stir in fontina, mozzarella and Asiago cheeses until
melted and smooth. Fold in gnocchi. Transfer to the
prepared baking dish.

In a small bowl, combine bread crumbs, melted butter and
Parmesan cheese. Sprinkle in an even layer over the
gnocchi.

Bake 30-35 minutes or until bread crumbs are golden
brown and cheese sauce is bubbling. Let cool slightly
before serving.

Nancy Mock, Southbridge, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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