TZUTC: -0800   
   MSGID: 157219.cooking@1:218/700 2d757a02   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gnocchi Mac And Cheese   
    Categories: Pasta, Cheese, Dairy, Breads, Potatoes   
         Yield: 8 servings   
       
    17 1/2 oz Bag potato gnocchi   
         3 ts Salt; divided   
         2 ts Olive oil   
       1/3 c  Butter   
         1 ts Ground mustard   
       1/2 ts White pepper   
       1/2 ts Rubbed sage   
       1/2 ts Garlic powder   
         6 tb A-P flour   
         3 c  Milk   
         8 oz Fontina cheese; grated   
         4 oz Fresh mozzarella cheese;   
              - grated   
         2 oz Asiago cheese; grated   
      
   MMMMM--------------------BREAD CRUMB TOPPING-------------------------   
     1 1/2 c  Panko bread crumbs   
       1/4 c  Grated Parmesan cheese   
         3 tb Butter; melted   
       
     Set the oven @ 350ºF/175ºC.   
        
     Grease a 13" X 9" baking dish.   
        
     Bring a large pot of water to a boil. Add 2 teaspoons   
     salt to the water. Add gnocchi; cook for half the time   
     listed on the package directions, about 1-2 minutes.   
     Drain; transfer to a large bowl. Add olive oil; toss to   
     coat. Set aside.   
        
     Heat butter in a Dutch oven or large pot over medium   
     heat. Whisk in ground mustard, pepper, sage, garlic   
     powder and remaining 1 teaspoon salt. Whisk in flour;   
     cook until lightly browned, 1-2 minutes. Slowly whisk in   
     milk; bring to a simmer, whisking constantly. Cook until   
     thickened, 4-5 minutes, whisking frequently.   
        
     Stir in fontina, mozzarella and Asiago cheeses until   
     melted and smooth. Fold in gnocchi. Transfer to the   
     prepared baking dish.   
        
     In a small bowl, combine bread crumbs, melted butter and   
     Parmesan cheese. Sprinkle in an even layer over the   
     gnocchi.   
        
     Bake 30-35 minutes or until bread crumbs are golden   
     brown and cheese sauce is bubbling. Let cool slightly   
     before serving.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Klingon DOS prompt> Strike @N@ when ready   
   --- MultiMail/Win v0.52   
    * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187   
   SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610   
   SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 902/26 5020/400 5075/35   
   PATH: 218/700 229/426