Gnocchi Au Gratin

The pillowy gnocchi in this gnocchi au gratin is transformed with a rich, velvety white cheese sauce. Serve it as an appetizer, side or main dish using fresh store-bought gnocchi for a great shortcut.

Ingredients:
1 package gnocchi, fresh or frozen 375-500 g or 13-16 ounces
¼ cup grated fresh Parmesan cheese
1 tablespoon chopped parsley for garnish
White Cheese Sauce:
1½ tablespoon butter salted or unsalted butter is fine
2 tablespoon all purpose flour
1 garlic cloves, minced (or ¼ tsp garlic powder)
1 teaspoon poultry seasoning or more to taste
½ teaspoon kosher salt (or to taste)
pinch black pepper
pinch nutmeg optional
1½ cup milk, 2% or whole (¼ cup of this can be light or heavy cream for extra richness)
1 cup grated white cheese e.g. Gruyere, Fontina, Emmenthal, Monterey Jack, Provolone
¼ cup chopped green onion

Instructions:
Preheat oven to 400F/204C. Spray a small 7-8 inch/18-20cm ovenproof baking dish with olive oil or cooking spray
Boil gnocchi: Bring salted water to boil in medium saucepan. Put gnocchi in boiling water, bring water back to boil, and lower to medium low heat. Gently boil for 2 minutes. Drain gnocchi or remove it to a bowl with a slotted spoon and set aside.
Make the cheese sauce: Melt butter on medium heat in a medium or large saucepan. Add garlic and stir for 30 seconds. Add flour and seasonings, stirring for 2 minutes. Add milk (and cream if using), whisking until slightly thickened, about 4-5 minutes. Turn off heat. Stir in grated cheese until smooth sauce is formed. If too thick, add a bit more milk (but note that sauce will thicken further with baking and standing). Taste and adjust seasonings. Stir in gnocchi and green onions.
Assemble and bake/broil: Spoon mixture into prepared gratin dish. Sprinkle ¼ cup Parmesan cheese and chopped parsley over the surface. Bake for 7 minutes, then broil for 3 minutes to brown, watching to ensure it doesn’t burn. Let stand for a few minutes (sauce will thicken more) and serve creamy casserole with toothpicks as an appetizer or as a regular side or main dish.

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