| 1 | pound tricolor gnocchi |
| 2 | Tablespoons butter |
| 2 | cloves garlic, finely chopped |
| 1 | Tablespoon all-purpose flour |
| 3/4 | cup milk (i think we used 2% but maybe it was skim, since thats what we generally have in the house...) |
| 1 | teaspoon Dijon mustard |
| 1/4 | heaping cup shredded Comte cheese, packed tight (you can use Gruyere, but the comte & gruyere were the same price and frankly, comte - which is basically france's version of Gruyere - is one of my favorite cheeses, so, duh...) |
| 1/4 | heaping cup shredded fontina cheese, packed tight |
| Salt and white pepper to taste |
| 1/3 | cup shredded Parmigiano-Reggiano |
| 1. | Preheat oven to 375. |
| 2. | Grease 1-1/2 qt shallow baking dish |
| 3. | Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in prepared baking dish. |
| 4. | Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. |
| 5. | Combine Comte and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper. |
| 6. | Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. |
| 7. | Serve with some veggies to balance out all of that cheese and, of course, some crusty bread & wine... |