Baked Gnocchi and Cheese

I'm in the midst of one of those amazingly restful weekends that I always look forward to (usually Monday around 11am) but rarely ever get.  This meal is just as decadent.  I can't imagine anything more luxurious than soft pillows of gnocchi smothered in cheese sauce.  Maybe a nap on a soft pillow...  I love weekends.

Baked Gnocchi and Cheese
Adapted from Cuisine at Home

1 17.6 oz package of gnocchi
2 T butter
3 cloves garlic, finely chopped
1 T all-purpose flour {I used whole wheat flour, if you're curious about the color of my roux.}
1 cup milk
1/2 T stone-ground mustard
1/3 cup shredded Gruyere cheese
1/3 cup shredded Fontina cheese
Kosher salt and freshly ground pepper,  to taste
2 T basil, finely chopped
1/3 cup shredded Parmesan


Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been buttered to prevent sticking.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 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, season sauce with basil. salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmesan over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Serves 4 with a big leafy salad, because this meal is decadent!