This sweet potato gnocchi mac and cheese is pure, luscious comfort food with lots of mushrooms, prosciutto and three kinds of cheese!
- 1 dash Olive Oil
- 8 ounces, weight Cremini Mushrooms, Thinly Sliced
- 4 ounces, weight Prosciutto, Cubed
- 6 Tablespoons Butter
- 6 Tablespoons All-purpose Flour
- 3 cups Milk
- 1 pinch Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard
- 2 pounds Sweet Potato Gnocchi
- 8 ounces, weight Smoked Cheddar, Freshly Grated
- 8 ounces, weight Smoked Gouda, Freshly Grated
- 8 ounces, weight Asiago Cheese, Freshly Grated
First, get a large pot of water on to boil for the gnocchi. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add in the mushrooms and let them soften for 3–4 minutes. Add in the prosciutto for another couple of minutes, then remove all of that to a plate. Melt the butter in the pan next and whisk the flour into it. Let it gently cook and become a thick paste until it becomes golden. Slowly pour in the milk while you keep whisking until you have a nice, smooth sauce. Stir in the salt, garlic powder and mustard, 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 gnocchi, it should only take a minute. Drain it and set it aside. Whisk the three cheeses into the sauce, then stir in the gnocchi, mushrooms and prosciutto until it is all thoroughly mixed together. Serve immediately and enjoy!!