Ingredients
- 2 pkg Anna Potato Gnocchi (17.6 oz)
- 6 tbsp Butter
- âu2026u201c cup Anna TIPO 00 Flour
- 3 cups Whole Milk
- ½ cup Mozzarella Cheese, shredded
- ½ cup Cheddar Cheese, shredded
- 2 tbsp Cento Sliced Jalapeno Peppers
- 1 jar Cento Sliced Pimientos (4 oz)
- 2 tsp Dijon Mustard
- ¼ tsp Cento Ground Black Pepper
- ¼ tsp Paprika
- ¾ cup Parmesan Cheese
Directions
Preheat oven to 400°F. Cook gnocchi according to package instructions. Drain and set aside. In a large sauce pan, melt butter over medium heat. Slowly sprinkle in flour, and whisk until fragrant, about 2 minutes. While whisking, slowly pour in milk, and continue whisking until the liquid becomes thick, about 2 minutes. Remove from heat. Stir in cheddar and mozzarella cheese, handfuls at a time until melted and smooth. Add in jalapenos, pimientos, mustard, pepper, salt, paprika, and half the parmesan cheese, and continue stirring. Add gnocchi and evenly coat with sauce. Top with remaining parmesan cheese. Transfer coated gnocchi to a baking dish. Place in oven until top is golden, about 10-12 minutes. Remove from oven and allow to cool. Serve.
