Gnocchi, which means “dumpling” in Italian, it is a made from a soft potato dough.  I’ve taken this Italian classic and married it with another classic – mac n’ cheese.  The result is a twist on these two traditional dishes.  A lighter vision of mac n’ cheese made with gnocchi.

RECIPE INSTRUCTIONS
1. In a small sauce pan, add the stock, milk and flour. Whisk until the flour is dissolved. Bring to a slow boil, then turn the heat down and simmer for 3 minutes or until slightly thickened. Add the salt and pepper, the Parmesan and three-quarters of the cheddar cheese. Cook for 1 minute.
2. Meanwhile cook the gnocchi according to the direction on the package.

3. Pour over the gnocchi, mix well and garnish with remaining cheddar cheese.

INGREDIENTS
Ingredients
1 lb potato gnocchi
3/4 cup chicken (or vegetable stock)
1 cup canned evaporated milk (2%)
2 Tbsp all-purpose flour
3 Tbsp grated Parmesan cheese
1 cup shredded cheddar cheese
Salt and pepper to taste

NOTES
Prep Time: 5min
Cook time: 20min
Makes 6 Servings

Nutritional Information per serving
Calories 310
Protein 15 g
Fat 12 g
Saturated Fat 7 g
Carbohydrates 36 g
Cholesterol 40 mg
Sodium 600mg
Fiber 2 g
Sugar 9 g