When I think of Chanukah, latkes are always at the forefront of my mind! Shredded potatoes and onions pan-fried in lots of oil. What could be wrong with that?!? But there are so many other ways to highlight potatoes for the holidays so I decided to try something a little different this year. Potato Gnocchi stirred together with a luscious cheesy béchamel to create the richest and decadent Mac & Cheese you can imagine and I shared that recipe over on JoyofKosher.com! Using a simple recipe for gnocchi on Joy of Kosher, you just grate the boiled potatoes and add eggs, flour and herbs. You can also use store-bough gnocchi but don’t tell my chef-friends I said that! Ha!
Gnocchi Mac n’ Cheese
Ingredients
Scale
- 2 lbs. gnocchi, homemade or store-bought
- 5 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole or 2% milk
- 2 teaspoon Dijon or spicy mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded cheddar
- ½ cup shredded mozzarella
- ½ cup cubed American cheese
- ¼ cup grated parmesan
- 4 tablespoons bread crumbs
Instructions
- Prepare the gnocchi by making a homemade version or boil the store-bought variety by following package directions. If you are making your own gnocchi, you should double the recipe. Place gnocchi in a casserole dish.
- Preheat the oven to 375°F.
- Make the béchamel: In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the flour and stir with a wooden spoon until thick, around 30 seconds.
- Add the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5-7 minutes.
- Add the cheddar, mozzarella and American cheese and stir to combine.
- Pour the sauce over the gnocchi.
- Combine the parmesan and bread crumbs and sprinkle over the gnocchi and béchamel. Dollop the remaining 2 tablespoons of butter over the crumbs.
- Baked uncovered for 30-35 minutes, until the top is golden brown. Enjoy!
