Gnoch n’ Cheese

Mac n’ cheese purists, look away! As a rule, I love and appreciate pasta in all its many forms but controversially, I prefer gnocchi to macaroni and when I accepted that fact, this gnocchi n’ cheese became a firm favourite for a one pan, speedy dinner. Really, this is more of a gratin than a traditional mac' n’ cheese, making it a strong contender for an ultimate autumnal dinner.

I like to amp up the richness by adding double cream and cream cheese to my bechamel and full fat milk is non negotiable! Fat gives flavour, people 😉

Serves 2:

500g gnocchi

300ml whole milk

250g grated strong, sharp cheddar

200g grated gruyere

1tsp Dijon mustard

30ml double cream

2tbsp cream cheese

Salt and pepper to taste

1 slice of bread whizzed into fine breadcrumbs

2tbsp plain flour

2tbsp butter

Method:

Preheat the oven to 200c. Melt the butter in an oven proof large pan.

Add the flour and whisk.

Cook the flour out gently for a couple of minutes.

Add a small amount of the milk and whisk thoroughly until smooth. Add the rest of the milk and whisk again until smooth. Leave to cook for a couple of minutes on a medium heat, continuing to stir.

Add in the mustard, cream cheese and cream. Season.

Add the cheese and stir together until the cheese is fully melted.

In a separate saucepan, bring water to a boil and par boil the gnocchi for 2 minutes. Drain and add to the cheese sauce. Mix thoroughly.

Evenly scatter over the breadcrumbs and bake in the oven for 10 minutes or until the breadcrumbs are lightly golden.