Gnocchi Mac & Cheese

Gnocchi Mac and Cheese - THE BEST mac and cheese EVER! They only mac and cheese recipe you will need! I could eat this with every meal and never get sick of it! Give it a try ASAP!

This is TO DIE FOR!  I may never be able to eat regular mac and cheese again.  Seriously!  This is the best mac & cheese I’ve ever eaten. 

I made this to go with the fabulous steaks we had at my parent’s house.  Everyone enjoyed it.  This is comfort food at its best.  Chicken Legs claims to dislike gnocchi, but he loved this dish.  We ate this again last weekend.  I have a feeling this will be at the dinner table often!

Gnocchi Mac and Cheese - THE BEST mac and cheese EVER! They only mac and cheese recipe you will need! I could eat this with every meal and never get sick of it! Give it a try ASAP!

Gnocchi Mac and Cheese - THE BEST mac and cheese EVER! They only mac and cheese recipe you will need! I could eat this with every meal and never get sick of it! Give it a try ASAP!

Gnocchi Mac n’ Cheese
From Cuisine at Home
(Printable Recipe)

  • 1 pound purchased or homemade gnocchi
  • 2 Tablespoons butter
  • 2 teaspoons garlic, finely chopped
  • 1 Tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded fontina cheese
  • 1 tsp basil
  • Salt and white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano

Preheat oven to 375 F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, add basil, salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

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Comments

  1. I have two packs of gnocchi in the pantry that have just been sitting there. Now they have a home! Saving to try soon, thanks Steph!

  2. This is my first time commenting on your blog but I wanted to let you know that your Gnocchi Mac & Cheese has inspired me to go out, buy a food mill, make gnocchi from scratch and to make this recipe! I even blogged about it today! Im going to try and make it on Sunday!! Thanks 😉

  3. Okay, this is what I needed. I have a package of gnocchi that's sitting on the shelf.

    The picky eater (my husband) wouldn't eat any from the other package when I cooked it. And I had to eat it all by myself.

    So I'm thinking your great recipe will win him over towards helping to eat the one of the shelf.

    Thanks!

  4. Came over from Nibble Me This because I saw the title of your post! Oh my….is that gnocchi mac n cheese just glorious! It looks heavenly. Thanks for sharing.

  5. ok, I LOVE gnocchi, and I love mac and cheese – I definitely have to make this! I've been meaning to make gnocchi again recently so this is perfect timing!

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