Gnocchi Mac And Cheese

Gnocchi Mac And Cheese

Gnocchi Mac And Cheese

2 (1-pound) packages *DeLallo mini potato gnocchi or 3 (12-ounce) packages DeLallo gluten-free potato and rice gnocchi)
3 tablespoons cornstarch
1 cup vegetable or chicken stock
2 tablespoons butter or DeLallo extra virgin olive oil
3 cloves garlic, minced

  • Step number 1. Cook the gnocchi in a large stockpot of generously-salted boiling water, according to package instructions. Drain and set aside.
  • Step two, Meanwhile, as you are waiting for the water to come to a boil and for the gnocchi to cook, make your cheese sauce. Begin by whisking the cornstarch and the vegetable/chicken stock together in a small bowl until the cornstarch is completely dissolved. Set aside. (Be sure that the stock is room temperature or cooler, otherwise the cornstarch will not dissolve.)
  • Next, Heat butter or olive oil in a (separate) large saucepan or saute pan over medium heat. Add garlic and saute for 1-2 minutes, stirring occasionally, until fragrant. Stir in the cornstarch mixture, and whisk until combined. Add in the milk, and whisk until combined. Continue cooking, whisking constantly, until the mixture reaches a low boil. Then remove from heat, and stir in the cheeses until they are melted and smooth. Season the sauce with salt and pepper, to taste.
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