1/2 c. panko breadcrumbs
1 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh parsley
2 pkgs. Green Giant™ Cauliflower Gnocchi Original
3/4 c. shredded mild gruyere
3/4 c. shredded fontina
3/4 c. shredded cheddar
1 1/2 tbsp. butter
1 small shallot, minced
1 1/2 tbsp. flour
1/2 c. heavy cream
1 c. whole milk
Preheat oven to 375º.
Make bechamel: in a small heavy bottomed pot melt the butter and sauté the shallots over medium heat for 2 min. Add in the flour and whisk briskly, cook flour until lightly golden, about 2 min. Very slowly add in a quarter of the liquids while whisking quickly.
Add more liquid a little at a time while stirring and letting the bechamel thicken about 5 min. Once thickened, season it with the salt and white pepper.
Cook cauliflower gnocchi according to package instructions and spoon them into the casserole dish. Spread all of the cheese over the cauliflower gnocchi.
Mix the breadcrumbs with olive oil, parsley, and a pinch of salt, set aside.
Pour the bechamel over the casserole and sprinkle with breadcrumbs. Place in the oven for 20 min until golden and bubbly.