Skillet Baked Gnocchi Mac and Cheese

I LOVED this gnocchi mac and cheese.  I guess it's really just "Gnocchi and Cheese" because there's' no macaroni in here.  This is super easy too, if you can get fresh gnocchi in the refrigerated section.  Of course it's everywhere in Italy, so that makes it really easy for me.  I use my big 12-inch cast-iron skillet for this recipe.  You make the roux and then sauce right in the skillet.  Stir in the cheese, then the fresh gnocchi (no need to boil the fresh stuff- if it's not fresh from the refrigerated section, you'll need to boil according to package directions).  Then stick the whole thing in a hot oven (400 F) to cook for 10-15 minutes until bubbly and the top is browned.

The original recipe says you can use a 10 or 12-inch ovenproof skillet, but I don't think this would work in a 10-inch.  It would overflow, I think.  If you don't have an ovenproof skillet that big, make this in a pot on the stovetop and then transfer to an oven-safe dish and bake.

I used gnocchetti for this recipe.  They're tiny baby gnocchi, and I love them.  (That's why they look so small in the pics... they are small.) But use whatever size gnocchi you want/can find.

Skillet Baked Gnocchi Mac and Cheese
adapted from The Kitchn

1/2 teaspoon kosher salt, plus more for the pasta water (if boiling)
2 (16-ounce or 500g) packages fresh or frozen potato gnocchi or gnocchetti
6 tablespoons (3/4 stick) salted butter
1/3 cup all-purpose flour
3 cups whole or 2% milk
8 ounces shredded sharp cheddar cheese (about 2 1/2 packed cups)
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3/4 cup grated Parmesan cheese, divided
Finely chopped fresh basil or parsley leaves, for serving, optional

1.  Arrange a rack in the middle of the oven, and heat to 400°F. (If you wish to broil at the end, move the rack to the top 1/3 of the oven.)  Meanwhile, bring a large pot of salted water to a boil**. Add the gnocchi and cook until al dente, about 3 minutes or according to package instructions. Drain and set aside. **If you are using fresh gnocchi from the refrigerated section, you do not need to boil.  If you are unsure, boil for a minute or so. They will cook a little more in the oven.

2.  Melt the butter in a 12-inch cast iron or other ovenproof high-sided skillet over medium heat. Sprinkle in the flour and whisk until fragrant, 1 to 2 minutes. While whisking constantly, slowly pour in the milk and continue whisking until smooth. Be careful here- the mixture wants to splash over the sides.  Switch to a wooden spoon and continue cooking, stirring constantly, until the sauce is noticeably thickened and coats the back of the spoon, about 2 minutes.

3.  Remove the pan from the heat. Stir in the cheddar one handful at a time until melted and smooth. Stir in the mustard, pepper, 1/2 tsp kosher salt, paprika, and half the Parmesan. Add the cooked (or fresh) gnocchi and stir gently until the gnocchi is evenly coated with sauce. Top with remaining Parmesan.

4.  Bake until the sauce is bubbling, 10 to 12 minutes. Turn on the broiler and broil until the top is golden-brown, 2 to 4 minutes. (I don't bother broiling... the heat is high enough to brown it.)  Remove from the oven and rest for a few minutes. Top with basil or parsley before serving, if desired.

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