2 (16-ounce) packages gnocchi
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon dried mustard
1/2 teaspoon pepper
2 cups bread cubes from sourdough, French or Italian bakery loaf
1 teaspoon chopped fresh parsley
Heat oven to 350°F. Grease 2-quart casserole dish; set aside.
Cook gnocchi according to package directions; drain. Keep warm.
Melt 3 tablespoons butter in 4-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, 1 minute or until smooth and bubbly. Stir in milk, salt, mustard and pepper. Reduce heat to medium-low; add cheese. Cook, stirring occasionally, 5-7 minutes or until cheese is melted and sauce is thickened. Add cooked gnocchi; mix well. Pour into prepared casserole dish.
Combine bread cubes, melted butter and parsley in bowl; toss lightly to coat. Sprinkle bread cubes over gnocchi mixture. Bake 15-20 minutes or until edges are bubbly and bread cubes are light golden brown and crisp. Let stand 5-10 minutes before serving.
If you don’t have a 2-quart casserole, use a 13x9-inch baking dish.