Gnocchi Mac and Cheese

[Jherrith]

Gnocchi Mac and Cheese

Ingredients:

2 (1 pound) boxes potato gnocchi, cooked and drained
1 quart whole milk, warmed in microwave, do not boil
1 stick unsalted butter
1/2 cup flour
6 ounces Gruyere cheese, grated
6 ounces Fontina cheese, grated
1 (8 ounce) package shredded sharp cheddar cheese
Salt and black pepper to taste
1/2 teaspoon nutmeg
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and sliced
1/2 cup panko bread crumbs
1 tablespoon chopped fresh basil
1/4 cup grated Parmesan cheese

Instructions:

Preheat oven to 375o F.
Melt 6 tablespoons of butter in a large saucepan; reduce heat to low.
Add flour and stir with a whisk for 2 minutes.  While whisking, add the hot milk and cook for 1 to 2 minute or until thick and smooth.
Remove from heat and add Gruyere, Fontina and cheddar cheeses, salt, black pepper and nutmeg; stir to combine and melt cheese.
Add gnocchi and stir well.  Pour into a 9x13 inch baking dish.
Top with sliced tomatoes.
Melt remaining 2 tablespoons of butter, combine with breadcrumbs, basil and Parmesan cheese; sprinkle on the top of tomatoes.
Bake for 30 minutes or until the sauce is bubbly and the breadcrumbs are browned.