Yowsa. That’s all.

Vegan Gnocchi Mac n’ Cheese
Recipe inspired by The Cutting Edge of Ordinary

Ingredients

1 lb purchased or homemade gnocchi (Racconto makes a good Whole Wheat version)
2 tbs Earth Balance
2 tsp garlic, minced
1 tbs all purpose flour
3/4 cup non-dairy milk
1 tsp Dijon mustard
1/4 cup Daiya mozzarella style shreds
1/4 cup Daiya cheddar style shreds
1/3 cup vegan Parmesan
salt and white pepper to taste

Directions

• Preheat oven to 375°F
• Prepare Gnocchi according to package directions
• Drain and place gnocchi in a single layer in a 1-1/2 quart shallow baking dish that has been sprayed with  non-stick spray
• Melt butter in a medium saucepan over medium heat
• Stir in garlic and cook until fragrant, about 30 sec.
• 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 min.
• Combine cheeses and add small handfuls to the milk mixture, stirring until melted before adding the next handful
• Once all cheese is melted, season sauce with salt and pepper
• Pour sauce over gnocchi and sprinkle Parmesan over the top
• Bake until gnocchi puffs and cheese is slightly golden and bubbly, about 25 min.
• Let gnocchi rest about 5 min. before serving

Yield: Serves 2-3