A Jerry James Stone Recipe
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- 1 pound gnocchi, cooked as instructed
- Simple Cheese Sauce, using Gruyere, Fontina and Parmesan
- ¼ cup bread crumbs
- Salt, to taste
- Pepper, to taste
- Create a roux by warming the two tablespoons of butter in a large skillet and adding the one tablespoon of flour. Mix well until all of the flour is incorporated.
- Slowly add in the milk. Once the flour, butter and milk have combined, add both the Fontina and Gruyere cheeses. I myself had to shred more cheese at this point, as someone had been nibbling on it. Yes, I mean you Franny!
- At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.
- In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered. If you want to eat one or two, I won’t tell.
- Transfer the cheese-covered gnocchi to a baking dish large enough to spread it out into a single layer. Then lightly top it with parmesan cheese and bread crumbs.
- Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.
- Let the dish cool for a few minutes before serving. Enjoy!