Gnocchi Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 2  bacon crumbled cooked
• 0.5 cup less-sodium chicken broth fat-free
• 2 cups milk fat-free
• 1.5 ounces flour all-purpose
• 0.3 cup chives fresh chopped
• 22 ounce d gnocchi 
• 3 ounces gruyère cheese shredded
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. Cook gnocchi according to package directions, omitting salt and fat.
3. Drain.
4. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Add flour, salt, and pepper to pan; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil; cook until thick, stirring constantly.
6. Remove from heat.
7. Add Gruyre, chives, and bacon; stir until smooth.
8. Add gnocchi; toss well.
9. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with Parmesan.
10. Bake at 400 for 20 minutes or until lightly browned.
11. Serve immediately.
12. Wine note: With creamy dishes like this, the texture of the dish is as important as the flavors. A suitably rich and full-bodied white, like Chardonnay, is a good match for the richness of Gruyre and bacon. Try Mezzacorona Chardonnay Vigneti delle Dolomiti 2005 ($8), from the north of Italy. It offers bright, fresh fruit and a touch of buttery flavor to complement the cheese. -Jeffery Lindenmuth