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