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  Parmesan cheese; grated
      3 tb Butter; melted

  Set the oven @ 350 F/175 C.

  Grease a 13x9" baking dish.

  Bring a large pot of water to a boil. Add 2 ts salt to the water.
  Add gnocchi; cook for half the time listed on the package
  directions, about 1 to 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 ts
  salt. Whisk in flour; cook until lightly browned, 1 to 2 minutes.
  Slowly whisk in milk; bring to a simmer, whisking constantly. Cook
  until thickened, 4 to 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 to 35 minutes or until bread crumbs are golden brown and
  cheese sauce is bubbling. Let cool slightly before serving.

  Recipe by Nancy Mock, Southbridge, Massachusetts

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

  Uncle Dirty Dave's Archives

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