Potato Gnocchi were developed somewhere around the 16th century when the potato was introduced to Europe. The style of gnocchi popular in the US is typically found in the Italian regions of, Veneto, Abruzzo, Friuli-Venezia Giulia and Ciociaria.
1 lb Potato Gnocchi, cooked and drained
2 tbsp butter
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup milk
1 cup 35% heavy cream
1 tbsp Dijon mustard
1/2 tsp each salt and pepper
2 cups shredded Gruyère cheese
2 oz Gorgonzola cheese, crumbled
1/3 cup grated Parmesan cheese
2 large lobster tails, poached and chopped (about 1 cup)
Preheat oven to 375°F. Melt butter in saucepan set over medium heat; cook shallots for about 1 minute or until softened. Add garlic; cook for 1 minute. Stir in flour; cook for about 2 minutes or until lightly golden. Add milk, a splash at a time, until smooth. Stir in cream, mustard, salt and pepper. Simmer for 5 to 7 minutes or until bubbling and thickened. Remove from heat; whisk in Gruyère, Gorgonzola and Parmesan, a bit at a time, until melted and sauce is smooth. Stir in lobster, bacon and onions; gently fold in cooked gnocchi. Divide evenly among 4 individual shallow baking dishes. Topping: Toss together bread crumbs, Parmesan and parsley. Whisk together butter, garlic, salt and pepper. Drizzle over bread crumb mixture, tossing until well combined. Sprinkle over each dish. Bake for 25 to 30 minutes or until topping is golden brown and dish is heated through.
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