Gnocchi Mac 'n' Cheese

Ingredients:

Topping

• 0.5 cup freshly grated sharp cheddar
• 2 tbsp coarsely chopped fresh parsley
• 12 butter crackers (such as Ritz)
• 4 crispy strips of fried bacon

Mac and cheese

• 1 tbsp unsalted butter
• 1 tbsp. premium flour
• 2 cups whole milk + more as needed
• 1 cup canned butternut squash puree
• 2 teaspoons Dijon mustard
• 2 packages of 450 g. gnocchi (see Note)
• 3 cups freshly grated sharp yellow cheddar

Preparation:

1. Topping:
   
   Combine the cheese, parsley, crackers, and bacon in a food processor. Process until the mixture resembles breadcrumbs. Set aside.
2. Mac and cheese:
   
   In a large saucepan, bring salted water to a boil.
3. In a large skillet over medium heat, melt the butter. Add the flour and stir, cooking for about 2 minutes. Stir in the milk. pumpkin puree, mustard, 1 teaspoon salt, and 0.5 teaspoon black pepper. Reduce heat to low and simmer, stirring constantly, until the sauce thickens, 2-4 minutes.
4. Meanwhile, drop the gnocchi into boiling water. Cook for 2-3 minutes, then drain.
5. Stir the cheese into the milk sauce until completely melted. If the sauce is too thick, add a little milk. Add the gnocchi and toss to coat. Sprinkle with the toppings and serve straight from the pan.
   
   

   Note

   
   Any gnocchi will work for this recipe: fresh, frozen, or shelf-stable. Cook them according to package directions.