Comfort food just reached new heights with this three cheese gnocchi mac and cheese recipe!
Imagine pillowy potato dumplings nestled in a velvety blend of sharp cheddar, nutty Gruyère, and savory Parmesan.
And let’s not forget about that crispy, golden panko topping – it adds the perfect crunch to every bite.
Who knew mac and cheese could be so sophisticated?
Why You’ll Love This Gnocchi Mac and Cheese
Gourmet Twist: Make your next pot of mac and cheese extra hearty with potato gnocchi instead of pasta! This sophisticated twist impresses guests with its unique texture and presentation.
Taste Sensation: The blend of sharp cheddar, nutty Gruyère, and savory Parmesan creates a rich, complex cheese sauce that perfectly complements the pillowy gnocchi.
Crispy Topping Delight: The panko breadcrumb topping adds a delightful crunch, contrasting perfectly with the creamy cheese sauce.
Simple Yet Elegant: With easy-to-follow instructions and readily available ingredients, this recipe allows you to create an elegant dish without the hassle.
Ingredients
- Potato Gnocchi: Pillowy soft potato dumplings that replace traditional macaroni for a delightful twist. There’s no need to boil them – they’ll cook in the oven.
- Unsalted Butter: The foundation of the rich and creamy cheese sauce.
- All-Purpose Flour: Helps thicken the sauce and create a smooth, velvety texture.
- Whole Milk: Adds richness and creaminess to the luxurious cheese sauce.
- Cheese: A trio of sharp cheddar, melty Gruyère, and salty Parmesan create the ultimate cheesy flavor.
- Dijon Mustard: Provides a subtle tangy kick that enhances the overall taste.
- Seasonings: Garlic, onion powder, salt, pepper, and a pinch of cayenne add depth and a hint of heat.
- Topping: Crispy panko breadcrumbs, golden melted butter, and savory Parmesan form an irresistible crunchy crust.
- Fresh Parsley or Chives: A sprinkle of vibrant green herbs adds a fresh finish to this comforting dish.
How to Make Gnocchi Mac and Cheese
Hoping for dinner and a cozy night in? Or maybe something rich, creamy, and kid-approved?
Either way, this baked gnocchi mac and cheese is the answer.
It’s mild yet super cheesy. And the potato pasta offers such a fun, chewy element the kids will love.
Check out how easy it is to make:
1. PREHEAT the oven to 375°F.
2. MELT the butter in a large, oven-safe skillet. Add the gnocchi and garlic, and cook, stirring constantly, for 1-2 minutes. Transfer the gnocchi to a plate.
3. WHISK the flour into the melted butter to form a roux. Cook for 1-2 minutes, stirring constantly, until the roux turns golden.
4. ADD the milk slowly, mixing until there are no lumps. Cook until the sauce thickens (about 5-7 minutes). Turn off the heat.
5. STIR in the cheeses, a handful at a time, until melted and smooth. Stir in the Dijon mustard, onion powder, cayenne pepper, salt, and pepper.
6. MIX the gnocchi back to the skillet. Stir until evenly coated.
7. COMBINE the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the gnocchi mac and cheese.
8. BAKE for 15-20 minutes or until the top is golden and crispy.
9. SERVE with fresh parsley or chives if desired. Enjoy!
Tips For the Best Gnocchi Mac and Cheese
I’ve been craving something cozy and indulgent, and this dish really hits the spot.
Between the tender, pillowy gnocchi and velvety, cheesy sauce… it’s like a warm blanket!
Here are a few tips to keep in mind before you start:
- Gnocchi cooking. Store-bought gnocchi is usually pre-cooked before packaging. So you don’t need to boil them – they’ll cook/warm in the oven.
- Perfect roux. To create a smooth sauce, whisk the flour and butter thoroughly before gradually adding the milk. I like to use a silicone whisk to keep from scratching the skillet.
- Cheese melting. Add the cheese a little at a time, with the heat off. Let each handful melt before adding the next so it doesn’t clump together.
- Seasoning. Taste and adjust the seasoning before baking. Everyone’s taste is different, so you may feel it needs more salt or heat.
- Baking. I like to use an oven-safe skillet to reduce the number of dirty dishes, but you can transfer the mac and cheese to a casserole dish if you prefer.
- Resting. Let the dish rest for about 10 minutes before serving to allow the cheese to set and the flavors to meld together.
- Variations. Try fontina or mozzarella to create unique flavor profiles, or cook some bacon or pancetta before adding the gnocchi. You can also try herbs, such as rosemary or thyme, if you like.
How to Store
This recipe elevates humble mac and cheese into something truly special.
So special that I doubt you’ll have leftovers. But in case you do, here’s the lowdown:
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: For best results, reheat in a 350°F oven for 15-20 minutes, covered with foil. Alternatively, microwave individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
Note: This dish won’t freeze well due to the cheese sauce.
More Mac and Cheese Recipes You Have to Try
Gouda Mac and Cheese
Mexican Mac and Cheese
White Cheddar Mac and Cheese
Broccoli Cheddar Mac and Cheese
Gnocchi Mac and Cheese
6-8
servings20
minutes20
minutes306
kcalRich and creamy gnocchi mac and cheese is the ultimate fusion of Italian and American cuisines. It’s pure comfort in a bowl, elevated to gourmet status.
Ingredients
- For the Mac & Cheese
4 tablespoons unsalted butter
1 (16 ounce) package potato gnocchi
2-3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup sharp cheddar cheese, shredded
1/2 cup Gruyère cheese, shredded
2 teaspoons Dijon mustard
1/4 teaspoon onion powder
salt and pepper, to taste
1/4 teaspoon cayenne pepper, optional
- For the Topping
1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup Parmesan cheese, grated
fresh parsley or chives, chopped (optional for garnish)
Instructions
- Preheat the oven to 375°F. Move the rack to the middle.
- In a large, oven-safe skillet, melt the butter over medium heat. Add the gnocchi and garlic, and cook, stirring constantly, for 1-2 minutes. Use a slotted spoon to transfer the gnocchi to a plate.
- Sprinkle the flour over the remaining melted butter and whisk to form a roux (add more butter, if needed). Cook for about 1-2 minutes, stirring constantly, until the roux turns slightly golden.
- Slowly whisk in the milk, making sure there are no lumps. Cook, stirring often, until the sauce thickens, about 5-7 minutes.
- Turn off the heat and gradually stir in the cheddar and Gruyère, a handful at a time, until melted and smooth. Stir in the Dijon mustard, onion powder, and cayenne pepper (if using). Taste and season with salt and pepper as needed.
- Add the toasted gnocchi back to the skillet and gently stir until evenly coated.
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the gnocchi mac and cheese.
- Bake in the skillet for 15-20 minutes or until the top is golden and crispy.
- Remove from the oven, garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Notes
- For added flavor, cook some bacon or pancetta in the skillet before cooking the gnocchi.
- If you don’t have an oven-safe skillet, make the dish as instructed, then transfer it to a lightly greased 9×13-inch casserole dish.
- Skip the bake and pre-boil the gnocchi for 2-4 minutes. Make the sauce as instructed, then mix in the gnocchi and serve.
