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Gnocchi Mac and Cheese
Valerie Bertanelli
Ingredients
  • 1 heaping cup broccoli florets
  • Kosher salt
  • ½ cup panko breadcrumbs
  • 3 tablespoons unsalted butter
  • ¼ cup grated Parmesan
  • 1 small garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup shredded sharp white Cheddar
  • 1 cup grated Gruyere (about 3 ounces)
  • ½ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • 2 plum tomatoes, cut into ¼-inch dice
  • One 16-ounce package dried gnocchi
Steps
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