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've never left a review on any website, ever, but I made this a couple of weeks ago and just had to post this. I usually buy a package of gnocchi and pour some alfredo sauce on it, but I decided to give this a whirl. TO DIE FOR. Absolutely amazing! I didn't use the gruyere because I didn't feel like spending 16 bucks on cheese, and I couldn't find fontina, so I ended up using smoked cheddar from the deli section. This was the best mac & cheese AND the best gnocchi ever! Thank you!

  2. I tried this last night. I was a little disappointed in how it turned out, but I'm pretty sure I used too big of a pan. I'm going to try it again and use an 8×8 pan instead of the 9×13.

  3. i made this last night and it was absolutely delicious! my husband and i both loved it! i will definitely be making this again thank you!

  4. Lindsey – you could substitute Swiss for the gruyere and Parmesan for the fontina. That will be really close to the original.

  5. I live in a small town and can not find the fontina cheese and will be lucky to even find the gruyere. Any cheeses you could substitute?

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