Poêlée style macaroni au fromage aux herbes

Name: Poêlée style macaroni au fromage aux herbes 2 portions | avec gnocchis
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 350 g Gnocchis; 237 ml Lait; ½ tasse(s) Cheddar blanc, râpé; ½ tasse(s) Monterey Jack, râpé; 2 pièce(s) Gousses d'ail; ¼ tasse(s) Chapelure panko; ½ cs Moutarde de Dijon; 14 g Fresh flat-leaf parsley and thyme; 1 cs Mélange d'épices pour sauce crémeuse; 3.5 cs Beurre*; 0.13 cc Sel*; 0.13 cc Poivre*

2 portions | avec gnocchis

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Creamy, cheesy and savoury, this herby mac and cheese is one lunch you won't want to miss out on! We've swapped out traditional pasta for soft and pillowy gnocchi for a re-vamped version of the classic dish.

Allergènes:

Egg

•Hvede

•Milk

•Senf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson5 minutes

DifficultéMoyen

Ingrédients

quantité par portion

350 g

Gnocchis

237 ml

Lait

½ tasse(s)

Cheddar blanc, râpé

½ tasse(s)

Monterey Jack, râpé

2 pièce(s)

Gousses d'ail

¼ tasse(s)

Chapelure panko

½ cs

Moutarde de Dijon

14 g

Fresh flat-leaf parsley and thyme

1 cs

Mélange d'épices pour sauce crémeuse

Pas inclus dans votre livraison

3.5 cs

Beurre*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)880 kcal

Graisses47 g

dont saturés27 g

Glucides86 g

dont sucres5 g

Fibres6 g

Protéines28 g

Cholestérol115 mg

Sel1780 mg

Gras Trans2 g

Potassium300 mg

Calcium550 mg

Fer3 mg

Ustensiles

•Grande poêle antiadhésive

•Cuillères à mesurer

•Verre doseur

Instructions

Before starting, wash and dry all produce. Roughly chop parsley.Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl until melted. Add panko, then season with salt and pepper. Cook stirring often, until panko is golden-brown, 2-3 min. Transfer panko to a bowl, then stir in half the parsley.

Peel, then mince or grate garlic. Strip 2 tsp thyme leaves from stems, then roughly chop.Reheat the same pan from step 1 over medium-high heat. When hot, add 1 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 5-6 min. Transfer gnocchi to a plate.

Carefully wipe pan clean with paper towels, then reheat over medium.When hot, add 2 tbsp butter, then garlic and thyme. Cook, stirring often, until fragrant, 2-3 min.Sprinkle Cream Sauce Spice Blend over top. Cook stirring often, until toasted, 1 min. Add 2/3 cup milk and Dijon to the pan with butter and flour. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Remove pan from the heat, then slowly add cheddar cheese and Monterey Jack cheese, stirring constantly until combined, 1 min. Add remaining parsley. Season with salt and pepper, then stir to combine. Add gnocchi to the pan with cheese sauce, then stir to combine. Divide herby mac and cheese between bowls, then sprinkle with panko topping.