This is so rich, a bit on the heavier side,  but amazingly delicious and hands down kids LOVE it, as does my husband. You must try it! If you don’t eat gnocchi, they are a pillow of airy goodness albeit can be a bit heavy if made from potatoes. Best to use the store bought kind, as this dinner is a quick meal for during the week. Save making a homemade gnocchi for a weekend! The recipe for gnocchi is in my cookbook.  Here are the simple directions:

First, heat the oven to 375 degrees. You will need a large baking dish roughly 3 inches deep for this dish.  Set that aside. Start by using a large pot, and then making your roux using equal parts butter and flour. Heat your butter first on low, don’t let it burn. Let that melt, then add in the flour spreading with a wooden spoon.

Next, fill another large pot with water, and bring it to a boil. Then, toss in the gnocchi, they only need a few minutes to cook. Once they float to the top, drain in a colander. Let them sit for a few minutes.

In the meantime, get back to your roux. Heat up about 1/2 cup of milk in a measuring cup. I usually do this in the microwave to save time and dishes, maybe 30 seconds. Add the warm milk to the roux you’ve created. The roux serves to thicken your cheese sauce. If you add cold milk to a hot pot, it WILL curdle and ruin your meal. I have learned this one the hard way over time.

Add the milk, then a few handfuls of mozzarella cheese, reserving some for the top! Mix with a wooden spoon. Mozzarella gets a bit stringy when it’s heated, so you may need some more milk to thin it out. Add in salt, paprika, black pepper and parsley flakes. Once everything is fully incorporated, toss in the gnocchi. Take it off the flame. Mix with a large wooden spoon and pour into the baking dish.

Next, smooth out the top. Add the bread crumbs all over the top along with a few dashes of paprika, black pepper, sea salt, and if you wish a few chunks of butter. Also add some diced scallions and chives to the top, reserving more for after it’s done baking to use as a garnish.

Add the remainder of the cheese, you will not have enough to cover the entire top. Heat in the oven at 375 degrees for 30-35 minutes until it is baked to delicious perfection, and you can see the cheese bubbling on the sides. Add a garnish of more scallions and chives, as seen in my photo. Serve with a crunchy green veggie or side salad, as this dish is heavy, but ohhhhhh-sooooooooo-good!

As an alternative, you may try another cheese like a Fontina, which will melt nicely. You may even use an American cheese, use whatever cheese you have on hand. This is a great side for the holidays, and it’s a nice twist from serving a standard mac and cheese! Also, this dish is gorgeous with all the garnishes, and served best in a white dish so all the colors pop. Remember we eat with our eyes too!