Gnocchi Mac and Cheese with Fall Vegetables

[Joan]

This was part of last nights dinner. Of course with cheese, DH loved it, but I also thought it was very good.

Ingredients​

• Kosher salt
• 1 large sweet potato, peeled and diced
• 1 17.5-ounce package potato gnocchi
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 large bunch or 2 small bunches spinach, stemmed and chopped
• Freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1 teaspoon Dijon mustard

Directions​

1. Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
2. Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
3. Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
4. Divide the gnocchi among bowls. Top with more Parmesan.

Gnocchi Mac and Cheese with Fall Vegetables

Get Gnocchi Mac and Cheese with Fall Vegetables Recipe from Food Network

www.foodnetwork.com