Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::8
Ingredients
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1 (16 ounce) package potato gnocchi
2 tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
1 ¼ cups milk
2 tablespoons heavy cream
½ teaspoon ground black pepper, or to taste
¼ teaspoon salt
¾ cup shredded Cheddar cheese, divided
½ cup shredded mozzarella cheese
½ cup panko bread crumbs
1 tablespoon unsalted butter, melted
¼ cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, black pepper, and salt; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup Cheddar cheese and mozzarella cheese.
Add gnocchi to the prepared casserole dish; cover with cheese sauce. Combine bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over casserole. Top with remaining 1/4 cup Cheddar cheese and Parmesan cheese.
Bake in the preheated oven until top is browned and cheese is bubbling, about 20 minutes.
Cook's Note:
You can use crumbled crackers in place of bread crumbs, if desired.