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Gnocchi Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 80 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

This creamy and comforting Gnocchi Mac and Cheese recipe features pillowy gnocchi baked in a luscious cheese sauce made with Gruyère, Fontina, and Parmigiano-Reggiano. It’s an elevated twist on classic mac and cheese, perfect for a hearty weeknight meal or cozy dinner. The sauce is thickened on the stovetop with butter, garlic, flour, and Dijon mustard, then baked until golden and bubbly for a deliciously cheesy finish.

Ingredients

Gnocchi

  • 1 lb gnocchi (or homemade gnocchi)
  • Cooking spray

Cheese Sauce

  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup shredded Gruyère cheese
  • 1/4 cup shredded Fontina cheese
  • Table salt, to taste
  • White pepper, to taste

Topping and Garnish

  • 1/3 cup shredded Parmigiano-Reggiano
  • Basil leaves for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees F to get ready for baking the dish to perfection.
  2. Prepare Gnocchi: Cook the gnocchi according to the package directions until tender. Drain well and spread them in a single layer in a 1.5 quart shallow baking dish that has been evenly coated with cooking spray.
  3. Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the all-purpose flour and cook until the mixture thickens and bubbles, about 1 minute.
  4. Add Milk and Dijon Mustard: Slowly whisk in the whole milk and Dijon mustard. Continue whisking and cook the sauce until it thickens slightly, about 3 to 5 minutes.
  5. Melt the Cheeses: Combine the shredded Gruyère and Fontina cheeses. Add them by handfuls to the milk sauce, stirring constantly and waiting for each addition to melt fully before adding the next. Season the sauce with table salt and white pepper to taste.
  6. Combine and Bake: Pour the finished cheese sauce evenly over the gnocchi in the baking dish. Sprinkle the shredded Parmigiano-Reggiano over the top. Bake in the preheated oven until the gnocchi puff slightly and the cheese topping turns golden and bubbly, about 25 minutes.
  7. Rest and Garnish: Remove the baked gnocchi from the oven and let it rest for 5 minutes to set. Serve garnished with fresh basil leaves, if using, for a fragrant finish.

Notes

  • Use fresh gnocchi for best results if available; otherwise, store-bought gnocchi works well.
  • Cooking the sauce slowly and whisking continuously ensures a smooth and creamy cheese sauce without lumps.
  • You can substitute the cheeses with other similar melting cheeses like mozzarella or cheddar if preferred.
  • Adding Dijon mustard gives a subtle tang that enhances the cheesy flavor.
  • Letting the baked gnocchi rest before serving helps the sauce thicken slightly for the perfect texture.

Find it online: https://dishmelt.com/gnocchi-mac-and-cheese-recipe/