First, get a large pot of water on to boil for the
Sweet Potato Gnocchi (2 lb)
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.
Add in the
Prosciutto (4 oz)
for another couple of minutes, then transfer to a plate.
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.
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)
Dijon Mustard (1 tsp)
then let it all gently bubble and thicken together for 10 minutes.
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.
Whisk the three cheeses:
Asiago Cheese (2 cups)
Smoked Cheddar Cheese (2 cups)
Smoked Gouda (2 cups)
into the sauce, then stir in the gnocchi, Cremini Mushroom and Prosciutto until it is all thoroughly mixed together.
Serve immediately in bowls and enjoy!!