Gnocchi Mac n' Cheese

© Jerry James Stone via Flickr

Mac n' cheese is somewhat of a guilty pleasure, no? Like, it almost feels wrong to eat it once you no longer live in the college dormitory; I said almost! But it is one of my favorite comfort foods and I do not plan to give it up anytime soon. Well, this recipe makes the dish feel a bit more "grown up" if you will. So, go get your comfort on with a nicely chilled glass of Chardonnay. The variety has just the right amount of acid to stand up to the creaminess of the cheese sauce. Pinot noir is another good choice.

1 pound of gnocchi, cooked as instructed
1/4 cup Gruyere cheese, shredded
1/4 cup fontina cheese, shredded
1/8 cup Parmesan cheese, shredded
2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
1/4 cup bread crumbs
Salt and pepper to taste

1. Create a roux by warming the two tablespoons of butter in a large skillet and adding the one tablespoon of flour. Mix well until all of the flour is incorporated.

© Jerry James Stone via Flickr

© Jerry James Stone via Flickr

2. Slowly add in the milk. Once the flour, butter and milk have combined, add both the fontina and gruyere cheeses. I myself had to shred more cheese at this point, as someone had been nibbling on it. Yes, I mean you Franny!

3. At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.

© Jerry James Stone via Flickr

4. In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered. If you want to eat one or two, I won't tell.

© Jerry James Stone via Flickr

5. Transfer the cheese-covered gnocchi to a baking dish large enough to spread it out into a single layer. Then lightly top it with parmesan cheese and bread crumbs.

© Jerry James Stone via Flickr

6. Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.

© Jerry James Stone via Flickr

7. Let the dish cool for a few minutes before serving. Enjoy!

© Jerry James Stone via Flickr

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Tags: Cooking | Green Wine Guide | Recipes | Vegetarian