Truffled Gnocchi

This is my version of a dish I had at an Italian restaurant.  I prepared it for Book Club tonight.

1 package gnocchi (about 1 pound)

1 1/2 T butter

1 T flour

1 C milk (whole or 2%, or add some cream)

1/2 C truffle cheese* (available at Trader Joe’s)

4-5 T grated parmesan/romano

2-3 t truffle oil

Preheat oven to 425º with rack in the middle.  Butter a shallow baking dish about 8” x 8”.

Start the water to boil for the gnocchi and follow the package directions.

Make a white sauce melting the butter, then gradually stirring in the flour.  Whisk in the milk until smooth.  Gradually stir in the truffle cheese until melted.  Add 2 T of the parmesan cheese.  Keep on low while you heat the gnocchi, usually for about a minute or two until it floats to the surface.

Drain the water thoroughly, then stir into the cheese sauce.  Spread into the prepared dish.  Sprinkle with enough of the remaining parmesan to cover.

Bake for 5-8 minutes until bubbly and the top is browned.  

Remove from the oven and drizzle with the truffle oil.

*Substitute gruyere or other melty cheese.