Gnocchi Mac And Cheese

• 2 (16-oz.) packages potato gnocchi
• 1/4 cup plus 2 1/2 tsp. kosher salt
• 3 tablespoons butter
• 2 shallots, finely chopped
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 1/2 cups milk
• 2 tablespoons Dijon mustard
• 1/4 teaspoon hot sauce
• 4 ounces sharp Cheddar cheese, grated
• 4 ounces extra-sharp white Cheddar cheese, grated
• Vegetable cooking spray

1. Preheat oven to 375u0b0. Bring 3 qt. water to a boil in a stockpot or large saucepan. Add both packages of gnocchi and 1/4 cup kosher salt. Boil about 3 minutes or until gnocchi float.
2. Melt butter in a large saucepan over medium heat. Add shallots, and saute 30 seconds or until fragrant. Add flour and chopped thyme, and cook, stirring constantly, 2 to 3 minutes or until mixture is golden brown and smooth. Gradually whisk in milk. Increase heat to high.
3. Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats the back of a spoon. Stir in mustard and hot sauce. Remove from heat.
4. Add sharp and extra-sharp Cheddar cheeses, and stir until melted. Stir in gnocchi and remaining 2 1/2 tsp. salt, and transfer to a lightly greased (with cooking spray) 11- x 7-inch or 2-qt. baking dish.
5. Bake at 375u0b0 for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly. Increase oven temperature to broil, and broil 2 minutes or until top is slightly browned. Let stand 5 minutes, and serve immediately.
6. We tested with Gia Russa Gnocchi with Potato.

potato gnocchi, kosher salt, butter, shallots, allpurpose, thyme, milk, mustard, hot sauce, cheddar cheese, cheddar cheese, vegetable cooking spray

Taken from www.myrecipes.com/recipe/gnocchi-mac-cheese (may not work)