Gnocchi Mac and Cheese

• 1 pound Store-bought Gnocchi
• 2 Tablespoons Butter
• 1 clove Garlic, Minced
• 1 Tablespoon Flour
• 3/4 cups Milk
• 1 teaspoon Dijon Mustard
• 1 teaspoon Pesto
• 1/2 cups Cheddar Cheese
• 1/4 cups Gruyere Cheese
• Salt And Pepper, to taste
• 1/2 sprigs Fresh Rosemary
• 1 teaspoon Fresh Basil, A Few Leaves
• 1/4 cups Parmesan Cheese
• 1/4 cups Breadcrumbs

1. Preheat oven to 375F.
2. Prepare gnocchi according to package directions, drain and set aside (it will probably stick together, but just pull it apart before you mix it into the cheese sauce).
3. Meanwhile, start making the roux for the sauce.
4. Melt butter in an oven safe frying pan or skillet over medium heat, then add garlic and cook for about 30 seconds longer.
5. Sprinkle in the flour and whisk until it starts to bubble.
6. Then slowly pour in the milk and continue whisking until a thick sauce is formed.
7. Keep on very low heat or take the pan off the heat and add in the Dijon, pesto, and cheddar and Gruyere cheeses.
8. Once all the cheese is melted, season with salt and pepper.
9. Add gnocchi to the frying pan/skillet and toss to coat with cheese sauce.
10. Add in chopped basil and rosemary, and sprinkle the Parmesan and breadcrumbs on top.
11. Bake until top is golden and cheese is bubbling, about 20-25 minutes.

butter, clove garlic, flour, milk, dijon mustard, pesto, cheddar cheese, gruyere cheese, salt, rosemary, fresh basil, parmesan cheese, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/gnocchi-mac-and-cheese/ (may not work)