Last week I managed – for the first time in a while – to both have Knit Night and take photos of the food!
Everyone – including me – was a little dubious about the success of Gnocchi based mac ‘n’ cheese, but as soon as forks were put to mouths that was shot out of the window!
I got the idea and recipe from here and bodged it a little by adding more sauce and spinach, but it really was yummy.
The recipe linked above is in cups, so below are the quantities I used.
about 450g gnocchi
2 tablespoons unsalted butter (vitalite in my case!)
1 clove garlic (diced as small as possible)
1.5 tablespoons flour
8 fl oz milk
150g baby spinach (chopped)
Handful of sharp strong cheese for sauce, plus some for over mix
Preheat the oven to around gas mark 5 (we have to guess what temperature ours is, but it’s about a medium heat!)
Cook the gnocchi in boiling water until a few pieces float to the top. Drain and set aside.
In a medium-large pan, melt the butter, then add the garlic. Keep moving until they’re mixed well – about 30 seconds.
Sprinkle in the flour and keep whisking. Slowly add milk until combined and the mixture thickens.
Lower the heat and add the parmesan and sharp cheddar while still stirring.
Add the spinach and stir in the Gnocchi until it’s all mixed in well.
Put in a dish, cover with cheese and pop in the oven for half an hour or until golden and bubbling on top.
Serve with salad (if, unlike me you actually remember to buy some!) and garlic bread.
For dessert I made a chocolate fudge cake. I cheated and bought a mix from Morrisons, but ended up putting too much milk in so bodged it adding a bit of flour and milk too. Fudge icing and white chocolate drops and it was lovely! It kept well in a tin till Sunday :~)