Gnocchi casserole with Gorgonzola

Ingredients:

• 3/4 cup panko breadcrumbs
• 0.5 tbsp. freshly grated parmesan
• 2 tbsp. l. olive oil
• 1 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 1 chopped shallot
• 2 tbsp. premium flour
• 2.5 cups whole milk
• 1 bay leaf
• 150 g crumbled Gorgonzola Dolce cheese
• 1 package (500 gr.) gnocchi

Preparation:

1. Preheat oven to 200°C. In a small bowl, combine breadcrumbs, Parmesan, olive oil, and 1/4 teaspoon salt. Set aside.
2. Heat a medium dutch oven over medium heat. Add the butter and let it melt. Add the shallots and the remaining 3/4 teaspoon of salt and cook, stirring frequently, until the shallots begin to soften, about 2 minutes. Add the flour and cook for another minute.
3. Gradually whisk in the milk until the sauce is smooth. Add the bay leaf and simmer for 5 minutes, stirring occasionally. Stir in the Gorgonzola until smooth. Add the gnocchi and toss to coat.
4. Place everything in a 20cm baking dish. Sprinkle with breadcrumbs Bake until golden brown and bubbly, about 25 minutes. Let rest for 5 minutes and serve.