Sweet Potato Gnocchi Mac and Cheese

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 dash

Olive Oil

2 1/4 cups

Cremini Mushrooms , thinly sliced

4 oz

Prosciutto , cubed

3/4 cup

Butter

1/3 cup

All-Purpose Flour

3 cups

Milk

1 pinch

Salt

1 tsp

Garlic Powder

1 tsp

Dijon Mustard

2 lb

Sweet Potato Gnocchi

2 cups

Asiago Cheese , freshly grated

2 cups

Smoked Cheddar Cheese , freshly grated

2 cups

Smoked Gouda , freshly grated

Cooking Instructions

HIDE IMAGES

Step 1

First, get a large pot of water on to boil for the Sweet Potato Gnocchi (2 lb) .

Step 2

Then get out a large skillet with deep sides and heat the Olive Oil (1 dash) oil in it over medium high heat. Add in the Cremini Mushrooms (2 1/4 cups) and let them soften for 3-4 minutes.

Step 3

Add in the Prosciutto (4 oz) for another couple of minutes, then transfer to a plate.

Step 4

Melt the Butter (3/4 cup) in the same pan next and whisk the All-Purpose Flour (1/3 cup) into it. Let it gently cook and become a thick paste until it turns golden brown.

Step 5

Slowly pour in the Milk (3 cups) while you keep whisking until you have a nice, smooth sauce. Stir in the Salt (1 pinch) , Garlic Powder (1 tsp) powder and Dijon Mustard (1 tsp) then let it all gently bubble and thicken together for 10 minutes.

Step 6

When the 10 minutes is up, the water should be boiling. Cook the Sweet Potato Gnocchi, it should only take a minute or two. Drain it and set it aside.

Step 7

Whisk the three cheeses: Asiago Cheese (2 cups) , Smoked Cheddar Cheese (2 cups) , and Smoked Gouda (2 cups) into the sauce, then stir in the gnocchi, Cremini Mushroom and Prosciutto until it is all thoroughly mixed together.

Step 8

Serve immediately in bowls and enjoy!!