Servings
6
Prep time
Cook time
Recipe
Ingredients
- 60g butter
- ¼ cup plain flour
- Salt & pepper, to taste
- 2¼ cups milk
- 2 tsp Dijon mustard
- 1 cup grated Swiss cheese
- 1 cup grated tasty cheese
- ½ cup shredded parmesan
- 2 x 500g Grand Italian Potato Gnocchi
- 1/3 cup panko crumbs
- 1 tbsp melted butter
- Steamed beans, to serve
Method
- Melt the butter in a medium saucepan over a medium heat, add the flour and cook for 1-2 mins. Whisk in the milk until smooth, then bring to the boil, stirring, until thickened. Reduce the heat and then add the mustard, Swiss and tasty cheese with half the parmesan. Stir until the cheese has melted, season to taste. Remove from the heat.
- Boil the gnocchi according to the directions on the pack, then drain well and stir through the sauce until well combined. Spoon the gnocchi into a 2L gratin or shallow baking dish.
- Combine the panko crumbs with the melted butter and remaining parmesan. Sprinkle over the gnocchi and bake at 180°C for 25-30 mins or until golden. Serve immediately with steamed beans and Slow-Cooked Pork (recipe below).
- Note: The combination of gnocchi and cheese sauce is a delicious take on the age-old favourite mac n cheese.
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