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Ingredients
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1 (16 ounce) package potato gnocchi
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3 tablespoons butter, divided
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1 ½ tablespoons all-purpose flour
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1 ¼ cups milk
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2 tablespoons heavy cream
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¼ teaspoon salt
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½ teaspoon ground black pepper, or to taste
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¾ cup shredded Cheddar cheese, divided
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½ cup shredded mozzarella cheese
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½ cup panko bread crumbs
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¼ cup grated Parmesan cheese
Directions
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
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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.
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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.
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Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.
Cook's Note:
You can use crumbled crackers in place of bread crumbs, if desired.
Nutrition Facts (per serving)
245 | Calories |
16g | Fat |
18g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 245 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 10g | 50% |
Cholesterol 48mg | 16% |
Sodium 344mg | 15% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 1g | 2% |
Total Sugars 2g | |
Protein 9g | 18% |
Vitamin C 1mg | 1% |
Calcium 222mg | 17% |
Iron 1mg | 4% |
Potassium 158mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.