Comfort food. There's nothing else like it. Macaroni and Cheese has always been my favorite, and using potato gnocchi instead of macaroni elbows makes this classic dish even more delicious.
I've made this dish a couple of times now (and THAT'S how slow I am at getting around to posting my recipes). I've used both homemade gnocchi, and store brought. Both work beautifully but if you have the time (and patience), I'd definitely recommend the extra effort of homemade gnocchi.
Gnocchi Mac and Cheese
800 g (28 oz) potato gnocchi
1 onion, finely diced
2 cloves garlic, crushed
150 g (0.3 lbs) ham or bacon, chopped
2 Tbsp butter
1/4 Cup plain flour
2 1/4 Cups skim milk
1/2 tsp ground nutmeg
1/2 Cup grated Edam
1/2 Cup grated Swiss Cheese
1/4 Cup grated Parmesan
Salt and pepper to taste
Extra cheese for sprinkling on top
1. Preheat the oven to 200C (400F) and cook the gnocchi following package directions.
2. Heat a dash of oil in a large saucepan over a medium heat. Add the onion, garlic, and bacon/ham. Fry for about 3 minutes, until the onion is translucent and the meat browned. Remove from the pan and set aside.
3. Return the pan to the heat and add the butter. Whisk in the flour and gradually add milk, whisking well. Stir with a wooden spoon until the sauce is thick enough to coat the back, but not boiling. Stir in the nutmeg, cheeses, and season with salt and pepper. Remove from the heat and stir in the cooked gnocchi.
4. Pour into an oven-proof dish, sprinkle the top with the extra cheese, and bake for 15-20 minutes, until the top is golden.