If you love Mac n Cheese then you love this Gnocchi! I have a confession….this is my first time I have made Gnocchi as I have been a scardy cat up until now. My verdict, yes it’s fiddly but so achievable as I channeled my inner Nonna!
Method
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Take extra large pot and half fill with salted water. Add potatoes and bring to the boil, boil until soft.
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Remove potatoes from pot using a slotted spoon as you can reuse this water later.
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Using a fork shredded potatoes into a bowl, allow to cool.
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Spread potato out onto a lightly floured bench, drizzle over egg and 3/4 cup flour and using a butter knife mix through until potato forms a dough like constancy. Scrape underneath and fold through the top using a light hand. If you gnocchi is still a little tacky to touch add the remaining flour.
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Shape the gnocchi into a large log like shape and cut into 8 pieces.
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Take one piece at a time and roll into a thin sausage about the thickness of your thumb. Cut into 3 cm pieces and set aside until you have finished all 8 large pieces.
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Bring the water to the boil and cook in 8 batches, if you are feeling clever you can cook a batch while rolling out the next batch. The gnocchi will float to the top when cooked. Remove from water using a slotted spoon and place in large bowl.
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Repeat until all gnocchi is cooked.
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To make the cheese sauce, heat butter in saucepan and melt add flour and whisk until smooth.
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Slowly add milk and continue to whisk until thick and smooth. Add cheese and stir until melted in, pour over gnocchi and serve.
Recipe Hints and Tips:
- Gnocchi Mac and Cheese is not suitable for freezing. Store in an airtight container in refrigerator for up to 3 days.
