No Jokie Gnocchi Mac n’ Cheese
We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Segment Coordinator Brittany Groth's potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip
Ingredients
- 3 cups whole milk
- 1 1-pound package gnocchi
- 2 tablespoons butter, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 5-6 strips thick-cut bacon, cut into tiny pieces
- 1/4 cup chopped yellow onion, sautéed
- 2 1/2 cups grated quattro formaggio cheeses (combination of Asiago, Fontina, Gruyere, Provolone), divided
- 1 1/2 cups shredded sharp cheddar, divided
- Breadcumbs, for topping
Yields: 6
Preparation
Preheat oven to 350°F.
Bring the milk to a boil and cook gnocchi until tender. Drain about a half a cup of milk from the pot.
In the same pot as the gnocchi and milk, add 1 tablespoon butter, salt, pepper, bacon, onions, 2 cups of quattro formaggio, 1 cup cheddar and mix.
Put mixture into a baking pan and cover the top with breadcrumbs and remaining butter (cut into smaller pieces), quattro Formaggio and cheddar. Bake until brown and crispy on top.
Put mixture into a baking pan and cover the top with breadcrumbs and remaining butter (cut into smaller pieces), quattro Formaggio and cheddar. Bake until brown and crispy on top.
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