Gnocchi GratinPRINT SHARE
Is it mac & cheese? Is it scalloped potatoes? Is it BOTH? Yup! The world’s most decadent side dish… or cheat meal.
For the Sauce
Preheat oven to 400° F.
In a large, heavy bottomed sauce pan, melt the butter on medium heat and quickly whisk in the flour, mustard powder, paprika, and garlic powder to form a roux. Keep whisking and keep it on the heat for at least 2 minutes to cook out the rawness of the flour. Slowly drizzle in the milk, a little at a time. Keep whisking until the milk is completely incorporated and there are no lumps left. Add the cheeses one at a time whisking them in, maintaining the medium heat. Don’t let the sauce boil, and keep scraping the bottom to make sure it doesn’t stick. Turn off the heat and set the sauce aside.
Cook the gnocchi according to package instructions, drain and pour into a 9 x 13 inch roasting pan. Mix in the sauce, the gnocchi should be swimming in it.
In a separate bowl, toss the panko, parmigiano, and thyme. Sprinkle the mixture over the gnocchi and dot the cubes of butter across the surface.
Bake until the top is golden brown and the sides are bubbling, about 20 minutes. Let the gratin stand for 10 minutes before serving.