For the Gnocchi - I used Terra Cotta Pasta Company, prepared according to package directions.
For the Cheese Sauce:
2 TBSP unsalted butter
2 tsp minced garlic
1 TBSP all-purpose flour
3/4 cup milk
1 tsp Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
salt and pepper to taste
1/3 cup shredded parmigiano-reggiano cheese
Preheat oven to 350. Coat a 1.5 quart shallow baking dish with nonstick spray
Prepare Gnocchi; set aside
Melt butter in medium saucepan over medium heart. Stir in garlic and cook until fragrant, 1 minute
Whisk in flour until it thickens and bubbles, when whisk in milk and add Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.
Combine Gruyere and fontina, then add by the handful to the milk mixture, stirring until melted before adding the next handful. Once all cheese is melted season with salt and pepper.
Arrange gnocchi in prepared baking dish in one layer. Pour sauce over gnocchi and sprinkle Parmigiano-Reggiano over the top.
Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.
Terra's notes - use another good melting cheese if you don't like fontina. I served this with roasted lemon pepper pork tenderloin with sauteed onions and asparagus.
