Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 2 packages (16 oz each) uncooked gnocchi
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 1 clove garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shredded fontina cheese (4 oz)
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1/2 cup shredded Parmesan cheese (2 oz)

Instruction

  • Heat oven to 350°F. Spray 8-inch (2-quart) glass baking dish with cooking spray.
  • In 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Stir in bread crumbs; cook 6 to 8 minutes, stirring constantly, until golden brown. Remove from skillet; set aside.
  • Cook and drain gnocchi as directed on package. Meanwhile, in 2-cup glass measuring cup, mix milk and whipping cream. In 4-quart or larger Dutch oven, melt remaining 2 tablespoons butter over low heat. Add garlic; cook about 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook and stir until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in fontina, Cheddar and 1/4 cup of the shredded Parmesan. Cook until melted, stirring occasionally. Stir gnocchi into cheese sauce. Remove from heat. Pour mixture into baking dish. Sprinkle bread crumbs and remaining 1/4 cup shredded Parmesan over pasta mixture.
  • Bake 20 to 25 minutes or until bubbly around edges and cheese is melted.