Recipe of the Week: Gnocchi Mac N' Cheese

This rich and delicious recipe was kindly submitted by Don Leistner, who grew up in and now resides in Key West, Florida.

He guaranteed that this one is a keeper and found it at Cuisine at Home. Enjoy!

Gnocchi Mac N' Cheese

What you need:

• 1 pound purchased or homemade gnocchi
• 2 tablespoons butter
• 2 teaspoons garlic, finely chopped
• 1 tablespoon all-purpose flour
• 3/4 cup milk or heavy cream
• 1 teaspoon Dijon mustard
• 1/4 cup shredded Gruyere cheese
• 1/4 cup shredded fontina cheese
• 1 tsp basil
• salt and white pepper to taste
• 1/3 cup shredded Parmigiano-Reggiano
• 4 prosciutto slices

What you do:

Preheat oven to 375 degrees. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1 to 1 and 1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.

Continue to whisk mixture and cook until slightly thickened, about three to five minutes. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, add basil, salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.

"I then put thin slices of Prosciutto on top," he added.

Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for five minutes before serving.