Gluten free gnocchi Mac and cheese

Gnocchi mac & cheese

Ingredients:

1 pound purchased or homemade gluten free gnocchi  (I used Conte's)
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose gluten free flour  (I used Better Batter)
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Gluten free breadcrumbs (I used Ian's Italian Panko flakes)

Directions:

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 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 3-5 minutes.

Pour cheese mixture over gnocchi and then top with breadcrumbs and additional Parmesean cheese to amount you would like.  I wanted  a thick and crusty top so I went gung ho.

Bake for about 20 mins or until top is golden brown and cheese sauce is bubbling underneath (it will come up the sides).

*note- I rarely have had all three of the cheeses this calls for, so I wing it.*