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Entree
Italian
5
5 minutes
50 minutes
1-pound Dutch Yellow®️ Potatoes
1/3 cup Shredded Cheddar Cheese
1/3 cup Shredded Smoked Gouda Cheese
13 turns Melissa’s Himalayan Pink Salt
1 tablespoon Extra Virgin Olive Oil
1 Egg
1 Egg Yolk
1 cup “00” Flour
2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
1 ½ cups Whole Milk
3 cloves Melissa’s Peeled Garlic – minced
3 turns Melissa’s Himalayan Pink Salt
½ teaspoon Dijon Mustard
¾ cup Shredded Cheddar Cheese
¾ cup Shredded Smoked Gouda Cheese
Place the potatoes in a pot and cover by 1-inch with water. Bring them to a boil and cook for 30 minutes or fork tender. Drain the potatoes and mash them in a food mill or ricer.
Place the mash in a mixing bowl. Add the cheddar cheese and the next 5 ingredients. Mix well and gradually mix in the flour. Knead the dough on a lightly floured surface for about 3 minutes or until smooth. If the dough is sticky, work in some more flour. Form the dough to about ½-inch thick.
Cut the dough into ½-inch strips and roll them into round “ropes.” Cut the ropes into ½-inch long pieces. Using a fork, roll it over the dough pieces to create grooves.
Heat a large pot water to boiling. Drop the gnocchi, in batches, if necessary, into the boiling water. When they float, cook for 3 minutes longer and then remove them with a slotted spoon and place them on a plate. Makes about 70 gnocchi.
To make the sauce, melt the butter in a saucepan. Whisk in the flour, stirring constantly for 3 minutes. Whisk in the milk and stir constantly for 3 minutes. Stir in the garlic, salt and mustard and bring to a simmer. Continue cooking, stirring often, until thickened, about 3 minutes. Remove from the heat and stir in the cheese until smooth. Serve over the gnocchi. Makes about 2 cups of sauce.
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