Directions

Peel and cut potatoes. Boil in salted water until done (when you can easily pierce a potato with a fork), about 20 minutes.

Drain and run potatoes through a ricer. Add flour, salt, and pepper. Knead until dough forms a smooth ball.

Preheat oven to 400º, and start to boil a large pot of salted water.

Pinch off handfuls of dough, roll on a work surface forming logs about 1/2" thick. Pinch off an inch, run the tines of a form across the middle, and set aside. Repeat using all the dough.

When the water is boiling, drop in the gnocchi and stir to prevent them from sticking.

When the gnocchi start to float, spoon them out and add drain.

As the gnocchi is cooking, heat a large pan with butter on medium heat. Dice the garlic and shallot. Add to pan. Whisk in flour until it thickens and bubbles. Cook until slightly thickened (about 3-5 minutes). Stir in gruyere, cheddar, and milk. Add gnocchi and mix well.

Pour sauce-covered gnocchi into a 9x13" baking dish. Sprinkle with Parmigiano-Reggiano and basil. Bake until golden and bubbly, about 25 minutes.

Remove from oven and let rest before serving.