Tuesday, July 30, 2024 · 79 Comments

Gnocchi Mac and Cheese

This is the best gnocchi mac and cheese recipe. Every bite is a mouth-watering mix of flavors, with the savory, richly-layered gnocchi cheese sauce stealing the show every time.

Gnocchi Macaroni and Cheese

It doesn’t get much better in the comfort food arena than this gnocchi mac and cheese. I use three different cheeses to get the complex flavor profile I was looking for, and it hits all the notes! It’s like a grown-up version of a favorite childhood side dish.

The little pillowy gnocchi pasta holds on to every ounce of sauce and makes every bite perfect!

Why I Love This Recipe

Using purchased gnocchi makes this recipe very doable on a weeknight.
The three cheese combination is one of my favorites.
One of the best side dishes for any meal.

Ingredients

Hopefully you have all or most of theses ingredients in your pantry or refrigerator. If not, they are all readily available at the grocery store.

gnocchi – You can find gnocchi in the market alongside regular pasta, or you can make your own.
all-purpose flour
salt
white pepper – Regular black pepper changes the flavor of a dish, and white pepper has a completely different flavor profile. If you can, stick with white.
Dijon mustard
butter – Use a European cultured butter, like Kerrygold, for a richer flavor.
garlic
milk – I prefer using whole milk for the best flavor.
Gruyère cheese – Make sure to buy a block and shred it yourself. Gruyère is a smooth-melting Swiss cheese made from whole cow’s milk.
Fontina cheese – Make sure to shred it yourself. Fontina is a semi-soft cow’s cheese with a gentle buttery, nutty flavor.
Parmigiana-Reggiano – Make sure to shred it yourself. Parmigiano-Reggiano is an Italian hard, granular cheese.
fresh basil

How To Make Gnocchi Mac and Cheese

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Preheat your oven to 375°F.
Step Two: Cook the gnocchi as the package directs, then drain them. Spread them out in a single layer in a baking dish that’s been sprayed with nonstick spray.
Step Three: Melt the butter in a medium saucepan over medium heat. Toss in the garlic and cook for about 30 seconds until it smells great.
Step Four: Whisk in the flour until it thickens and bubbles up. Then add the milk and Dijon mustard, and keep whisking for 3-5 minutes until it starts to thicken a bit.
Step Five: Mix together the Gruyère and Fontina cheeses. Add them to the milk mixture one handful at a time, stirring until each handful melts before adding more. Once all the cheese is melted, season the sauce with a pinch of salt and some white pepper.
Step Six: Pour that cheesy sauce over the gnocchi, then sprinkle Parmigiano-Reggiano on top.
Step Seven: Bake it all for about 25 minutes, until the gnocchi puff up and the cheese is golden and bubbly.
Step Eight: Let it rest for 5 minutes before digging in. Enjoy!

Recipe Tips

Here are some extra tips to take your gnocchi mac and cheese to the next level.

Cook the gnocchi just until they’re tender but still firm. They’ll cook a bit more in the oven and stay firmer.
To get all your cheeses to melt smoothly in this dish, make sure to shred them yourself. Pre-shredded cheese has stuff added to keep it from sticking together, and that can mess with how well it melts.
And don’t forget to let the gnocchi rest for 5 minutes before serving. I know waiting can be tough, but this lets the creamy cheese mixture set just right.
For a delicious twist, sprinkle some crumbled bacon on top or, if it’s a special occasion, consider adding lobster for a holiday-worthy upgrade.

Storage and Freezing Instructions

Here’s how to keep your gnocchi mac and cheese fresh and delicious, even after it’s been cooked

Keep any leftovers in an airtight container in the fridge. They’ll stay fresh for about 3-4 days.
Reheat your gnocchi mac and cheese in the oven to keep it crispy on top. Just cover it with foil and warm it at 350°F until heated through.
If you’re in a rush, you can use the microwave. Just cover it loosely to avoid drying out and heat in short bursts, stirring in between.
To freeze, let it cool completely, then transfer it to a freezer-safe container. It should be good for up to 2-3 months.
Thaw it overnight in the fridge before reheating. Then, bake it at 350°F until it’s heated all the way through, covering with foil if needed.

More Gnocchi Recipes

More Macaroni and Cheese Recipes

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Print Recipe

5 from 27 votes

Gnocchi Mac and Cheese

This is the best gnocchi mac and cheese recipe. Every bite is a mouth-watering mix of flavors, with the savory, richly-layered gnocchi cheese sauce stealing the show every time.

Prep Time10

Cook Time25

Resting Time5

Total Time40

Course: Side Dish

Cuisine: American, Italian

Keyword: Gnocchi Mac and Cheese

Servings: people

Calories: 282kcal

Author: Cathy Pollak

Equipment

Ingredients

1 lb gnocchi or homemade gnocchi
cooking spray
2 tbsps butter
1 tsp minced garlic
1 tbsp all-purpose flour
3/4 cup whole milk
1 tsp Dijon mustard
1/4 cup shredded Gruyère cheese
1/4 cup shredded Fontina cheese
table salt to taste
white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
basil leaves for garnish, optional

Instructions

Preheat oven to 375 degrees F.
Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1.5 quart shallow baking dish that has been sprayed with cooking spray.
1 lb gnocchi, cooking 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.
2 tbsps butter, 1 tsp minced garlic, 1 tbsp all-purpose flour, 3/4 cup whole milk, 1 tsp Dijon mustard
Combine Gruyère and Fontina cheese, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
1/4 cup shredded Gruyère cheese, 1/4 cup shredded Fontina cheese, table salt , white 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.
1/3 cup shredded Parmigiano-Reggiano
Let gnocchi rest for 5 minutes before serving. Sprinkle each serving with basil.
basil leaves for garnish, optional

Video

Notes

For optimal outcomes when preparing this gnocchi macaroni and cheese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Gnocchi Mac and Cheese

Amount Per Serving (147 g)

Calories 282 Calories from Fat 77

% Daily Value*

Fat 8.6g13%

Saturated Fat 5.9g37%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.5g

Cholesterol 26.8mg9%

Sodium 151.4mg7%

Potassium 234mg7%

Carbohydrates 40.8g14%

Fiber 5.4g23%

Sugar 1.5g2%

Protein 10.1g20%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 22.4mg2%

Iron 12.5mg69%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 27 votes