Gnocchi & Cheese

Shred all of your cheese and cut your garlic into thin slices in preparation.

Preheat oven to 200°C.

Melt butter in pot and add flour. Toast flour on medium heat for a few minutes, then add garlic and toast for another minute. Neither should get browned here, just lose their raw flavor.

Toss in all of the cold milk at once then keep whisking constantly over medium-high heat to dissolve. Don't do it gradually or heat the milk up or anything like that. Dump it all in and the cold shocked butter around the flour will slowly melt it in, giving you a smooth bechamel without any clumps. You can do it.

Turn off heat, dump in the cheese and whisk until it's dissolved. Then season with salt and white pepper. I'm not providing any amount because it's very dependent on the salt and spice levels of your cheeses.

Boil your gnocchi until they're done. Fish them out and toss them in your sauce. Spread in a thin even layer in your baking dish, then top off with more parmesan/grana. Bake for 20-25 minutes, until it looks like you want to bury your face in it.