Macarrones con queso y ñoquis de coliflor

Ingredientes

• 4 bags of Trader Joes Cauliflower Gnocchi (or you can use regular gnocchi)
• 1/4 cup olive oil, divided
• 6 tbsp unsalted butter, divided
• 4 tbsp all-purpose flour
• 2 1/4 cups whole milk
• 1 3/4 cups shredded mild cheddar cheese
• 3/4 cup panko
• 1 tsp ground cayenne
• salt and pepper to taste

Preparación

1. 1

   Preheat your oven to 400 degrees. Spray a 9X13 baking dish with non-stick cooking spray.Place the gnocchi on a microwave safe plate lined with a paper towel. Microwave the gnocchi for about four minutes on high. I would do one bag at a time.Once thawed, pat the gnocchi dry with a paper towel to get rid of any moisture.Preheat a skillet to medium heat and add olive oil. In batches saute the gnocchi until crispy about two to three minutes per side adding more olive oil as needed. Just be sure to not over cook because they will become rubbery!Place the cooked gnocchi in a large bowl.Preheat a medium saucepan to medium heat. Melt 5 tbsp butter. Add the flour and begin to whisk for about a minute. Gradually pour in the milk and continue to whisk until thickened about four to five minutes.Once thickened add the cheese and turn off the heat. Continue to whisk until the cheese sauce is smooth. Pour the cheese sauce over the bowl with the gnocchi. Gently stir to combine.Pour the gnocchi into the prepared baking dish.Melt remaining one tbsp butter in the microwave. Add it to a bowl with panko and cayenne. Stir to combine.Place the panko mixture on top of the gnocchi and bake for about 15 to 20 minutes or until golden brown. Serve and enjoy!