An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere is easy to execute and perfect for a family weeknight dinner.
For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until.
Make the mix: In a medium bowl, mix the olive oil and breadcrumbs with a pinch of salt. Stir in the cheese and some of the chives. It should be like slightly wet sand. Spoon the breadcrumbs on a. Recipe of the Day: Katie Lee's Gnocchi Mac and Cheese 燎 Get the recipe: https://foodtv.com/35HMQkB.
Because Italians do it better, that's why 😉
Though fontina and gruyere make magic in this gnocchi mac and cheese, you might want to experiment with other combinations, like smoked mozzarella or sharp cheddar instead, and serve with crispy bacon bits on top.
You might want to stir in a cup of crab meat, or leftover plain chicken for the not yet vegetarians, before finishing under the broiler flames for a nice crunchy top. Whatever the case, you really can't go wrong with a gooey, cheesy meal, right ?
Start on the stove top, finish under the broiler, done in 30 minutes kids!
Believe it or not, this recipe has been ready for you since last fall, and finally here you have, ready to rock your weekend and your tastebuds.
An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner.
- 1lbgnocchi
- 1cfontina cheesegrated
- 1/2cgruyere cheesegrated
- 1/4cparmigiano reggianno cheesegrated
- 1cwhole milkorganic
- 2tbsporganic buttersalted
- 2tbspall purpose flour
- 1clovegarlicgrated
- 1/ccItalian parsleyroughly chopped
- 1/4tspblack pepper+ more to taste
Bring a large pot of water to a boil. Salt it well and add the gnocchi. Crossover mac price. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.
In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined. Adobe premiere pro mac vs windows.
Start adding the warm milk and keep whisking until thickened, a couple minutes.
Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point. 3d schematic drawing.
Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)
Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.
Garnish with the parsley and serve with freshly cracked black pepper on top.
Alex Guarnaschelli Vegetarian Recipes
Gnocchi With Potato Skins — Alex Eats | FN Dish - Behind-the .
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Butter: what a great name for a restaurant! Catchy, it definitely appealed to me when I was looking for a nice restaurant on a Friday night. Butter is owned by executive and celebrity Chef Alex Guarnaschelli who crafted a seasonal menu served in a stunning place where nature is predominant.
Things 3 8 4 x 5. I love that space, with its very high ceilings, and small booths that are perfect for an intimate dining experience.
I started the meal with a cocktail and chose the Bitter sling, made with Templeton rye, Rittenhouse rye, orgeat, almond syrup and orange bitters, topped with an orange peel. It started well. And I am not talking about the fact that the glass was large, but more because this cocktail was delicious, delightfully bitter, as its name indicated.
As we were ordering, they brought us some homemade rolls that were very good, accompanied with some butter (here you go!). One was a sour cream butter, the other one an herb butter.
Then, we decided to order few dishes to share. The first one was the stuffed cherry peppers that were sitting on top of burnt brioche crumbles. They were filled with smoked ricotta that counteracted the slight heat of the peppers.
The next dish was the cavatappi pasta served with a spicy lamb sausage and a yellow tomato sauce. I was really looking forward for that dish as I love lamb sausage and wish it was more present on restaurants menus. The pasta was perfectly cooked al dente and I liked the tomato sauce that, with its yellow color, was fairly original.
After that, we got the Trumpet Royale mushrooms à la plancha. The mushrooms were served with brown butter and a sweet potato vinaigrette. If you like mushrooms, I highly recommend this dish. There were lots of these large and meaty mushrooms, that were cooked to perfection.
Our last dish was the gnocchi mac and cheese. I was intrigued by this take on a classic dish and was not disappointed at all. The gnocchi were light and melted in my mouth, smothered by lots of cheese (petit basque and aged cheddar).
Of course we could not leave without dessert and chose the raspberry beignets, served with a thick crème anglaise. These beignets were of a good size, in fact too big after such a meal, but who could resist them? They were simply fantastic, the raspberry filling oozing from the first bite to the next.
We left full and glad we tried that place that is definitely recommended. So, no need to ask me if I would go back. The question is when.
Enjoy (I did)!
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