Gnocchi Mac n’ Cheese


This takes comfort food to a whole new level...wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish...oh my goodness this is the one.The best mac n' cheese I have ever had.

The little gnocchi make this dish so light and airy and puffy....it's just....well, there are no words.

While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. Not to mention a time saver.

You just have to try it, you must!!! We served it with our Noble Pig Pinot Noir and it was amazing. Pinot Noir being the perfect food wine, it cut right through the fatty cheese with its acidic backbone. Itwas just yummy together.

We can't wait to have this again. Soon.


Preheat oven to 375o 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, season sauce with 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.

Print Recipe

Gnocchi Mac n' Cheese

Recipe from: Inspired by Cuisine at Home | Serves: 6

Ingredients

  • 1 pound purchased or homemade Gnocchi
  • 2 Tablespoons Butter
  • 1 teaspoon garlic, minced
  • 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
  • Salt & white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano
  • Basil leaves for garnish, optional

Directions

  • Preheat oven to 375 degrees 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, season sauce with 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.

Gnocchi Mac n Cheese youve never tasted something so good

Wine Pairing
; 2013 Noble Pig Pinot Noir


Post a Comment

58 Comments and 3 Replies

  1. Amber 1

    My boyfriend and I make our own gnocchi (spinach gnocchi is our favorite — a little work but a fun group project) and we will definitely be trying this out! Thanks so much for the great idea!

    Reply
  2. I have some frozen gnocchi that I made earlier thsi year that would be perfect for this. I LOVE this idea Cathy.

    Reply
  3. Anna 3

    This looks very similar to a dish I had at one of my favorite Savannah restaurants this weekend, except I think it was made with orecchiette. My fiance LOVES gnocchi, so I will definitely be making this soon!

    Reply
  4. June 4

    Oh my! You’ve done it again.

    Reply
  5. Vashti 5

    This looks yummy, I am not a big fan of gnocchi but this just might sway me!

    Reply
  6. Ginny 6

    wow! yum! :)

    Reply
  7. Rose 7

    Rocco has a gnocchi mac and cheese in his fast cook book that I just flipped over the recipe and dismissed. Now that I have seen your photos, I am definitely trying your version!

    Reply
  8. Susan 8

    Besides looking totally over the top, is this actually legal? Oh my gosh!!!

    Reply
  9. Looks fantastic! I’m so making this one. You always have the recipes I want to try right away!

    Reply
  10. Kitty 10

    yummmmm, I want to make this right now! xx

    Reply
  11. Andrea 11

    Oof. We just made, then consumed, this. Sooo good. Sooo full. Thanks for the recipe!

    Reply
  12. This looks so so sinful, and truly truly delicious.

    Reply
  13. Lawsy. Will you bring this to Iowa, too?

    Reply
  14. OMG this looks amazing. I will make it this weekend for my weekend treat – I LOVE GNOCCHi

    Reply
  15. Julie 15

    That first picture, with the bubbly brown cheese and basil leaves, makes me want to dive right in. Yum!

    Reply
  16. Megan 16

    I have everything I need to make this and it’s on the menu! We just had Gnocchi last night with tomatoes and basil but I have another package!!!
    You know, It’s a little embarrassing how much food can excite me, but believe me, this recipe does.
    Oh crap. I swore off wine till the weekend. But if I must cave, I must!

    Reply
  17. elra 17

    What a delicious dish Cathy. I am sure I am going to like it.

    Reply
  18. Gilly 18

    That looks delicious, I’m going to have to try and make it!

    Reply
  19. What a great idea! That’s one of those things I felt I (or someone) should have thought of years ago. Yummy gnocchi baked in cheese sauce? I’m in. I’m so in!

    Reply
  20. Barbie with a T 20

    Looks delicious and your photo with that bubbly brown cheesy topping looks fantastic! Definitely a new twist to Mac N Cheese. Thanks for the recipe. I will try it for sure.

    Reply
  21. Hayley 21

    This was sooo delicious! Both my picky dad and picky boyfriend loved this! Would definitely make this again!

    Reply
  22. sharon 22

    You know…I have tried all your mac ‘n cheeses. THIS, though looks like the mac of my dreams. Great idea.

    Reply
  23. Christine 23

    I made this last night and it was divine! The only changes to the recipe I made was to add about 100 grams of imitation crab (just pull it into long pieces and spread it over the gnocchi) and to add a 1/2 teaspoon of dried basil to the sauce! My boyfriend said it was the best thing he ever ate. :)

    Reply
  24. kelly 24

    This speaks to me on so many levels it’s crazy. Wow. Saw on FB that you’ve set up shop and are taking orders. Love your wine site & congrats to you for all your hard work. Order is coming :)

    Reply
  25. Definitely an amazing idea!

    Reply
  26. What an INCREDIBLE recipe. I adore gnocchi and can’t even imagine how good this tastes! (still want to try the Buffalo Chicken mac too!)

    Reply
  27. I had not been able to stop thinking about this since I saw your post. I went to get the ingredients today and after I got over the sticker shock from the cheeses, I made it. It was delicious. I think I might add a little more dijon mustard into it next time!

    Reply
  28. Ally_R 28

    OMG! I think I am inlove. This combines my 2 favourite things, Gnocci and Cheese. How have I not thought of this before? I have to make this!!

    Reply
  29. Hillary 29

    I started reading this blog a few weeks ago and have added so many of your recipes to my queue. My husband and I made this last night and it was delicious. We used mushroom gnocchi, mozzarella (no fontina at three stores I tried!), gruyere, fresh thyme, and extra mustard. Then, we gobbled it all up and began fantasizing about future variations. Thanks for the fantastic recipe.

    Reply
  30. jeanette 30

    My husband passes on his thanks. This was delicious. I never had all the cheeses called for, but even with substitutions, it was delish.

    Thx for a great recipe.

    Reply
  31. Simon Jones 31

    I tried this for Sunday dinner. I didn’t have the cheeses so I used Red leicester and it went down really well. Even had enough for leftover lunch today. I would definitely make this again.

    Reply
  32. Emilee 32

    Made this on Saturday, delicious! Although the oil from the cheese on top proves that it may not be the best for you, we couldn’t help but eat the whole pan. Highly recommended!!!!

    Reply
  33. Lauren 33

    SO DELICIOUS. just made this tonight with my friends. definitely a keeper.

    Reply
  34. Shannon 34

    How many servings does this make?

    Reply
  35. Noble Pig 35

    Four.

    Reply
  36. Kam 36

    I just made this tonight with potato gnocchi. It was so good!

    Reply
  37. Kati 37

    Absolutely delicious. This is the first time I’ve had Gruyere cheese and will not be the last. My life is now complete.

    Reply
  38. Made this last night and it was great comfort food! Thank you!

    Reply
  39. Love the cheese combination… I can’t wait to make this!

    Reply
  40. Alissa 40

    Making homemade gnocci is INCREDIBLY simple and infinitely better than the storebought stuff, honestly so worth it.

    Reply
  41. Wendy 41

    Are the gnocchi cooked before or do they cook during the baking process?

    Reply
  42. Martha 42

    Cathy,

    Every time I need a recipe to impress, I look to Noble Pig. I’m going to a dinner party tonight and making gnocchi mac n cheese (the one and only featured) for the fifth or sixth time! I’m not only obsessed with this recipe, but many many others. You’re wonderful, keep it up!

    On a side note, I’ve been meaning to find a way to get your Oregon wine all the way down to Louisiana. I must try it if it’s anything like your cooking!

    Thanks for all the good advice.

    Reply
  43. Noble Pig 43

    We ship wine directly to Louisiana.

    Reply
  44. Jenna 44

    I notice that “garlic” is not on the ingredient list so i am not sure how much to add. Also, some of the steps seem to be missing. I assumed you add the milk after cooking the butter and flour mixture.

    Reply
  45. Madeline 46

    What type of milk did everyone use?

    Reply
  46. This was D-licious and my very picky husband loved it!! I used shredded chicken breast over top of the gnocchi and added halved cherry tomatoes! This was fantastic and I can’t wait to make it again! Thanks so much for the recipe.

    Reply
  47. Erin 49

    I want it for breakfast!! Can’t wait to try it!

    Reply
  48. Jen 50

    Oh…my…goodness!!!

    Reply
  49. Oh my gosh this looks amazing!!

    Reply
  50. Jeanne P 52

    Just made this for dinner….no leftovers :( The husband and son loved it!!! this will be made again and again!
    Thanks!!!

    Reply
  51. Marcia 53

    Where I live it is difficult to find prepared gnocchi but I did find packages of mini gnocchi, so wondering if those would work except to use more than a pound? Also, do you suggest a pasta that would work with the dish since I have all of the ingredients except the gnocchi and that cheese was expensive.

    Reply
    • Cathy 54

      One pound of mini gnocchi is the same as one pound of big gnocchi. Also, there is not a substitute pasta for it as gnocchi is filled with potato and is what makes it special. The gruyere cheese is also a very distinctive taste for this dish, I can’t imagine changing it.

      Reply
  52. looks gorgeous, worth trying

    Reply
  53. Oh my goodness, this looks fantastic!! I’m planning on making this soon, yum!

    Reply
  54. jason 57

    my mom started cooking this recently and all i have to say is it is the greatest dish ive ever had. ever. hands down.

    Reply
  55. Brianna 58

    As macaroni and cheese is both my fiance’s and my own favorite food, I had to make this for him as soon as i saw it. I edited the recipe a bit, replacing the three cheeses listed with preshredded Kraft Macaroni Cheese Blend and Italian Cheese Blend 😉 I cooked this while he was mowing the lawn, and then we sat and ate with a glass of chardonnay. It was like we were already an old married couple! Trust me, everyone needs to try mac and cheese made with gnocchi at least once. This will now be my “go to” recipe for pot lucks and family dinners in the future! 5/5 stars, highly recommend.

    Reply
  56. Stacy Davis 59

    I made this last night and it was amazing. I used gruyere and monterey jack and added just a little garlic and nutmeg to the sauce. I loved it! Thanks for the recipe

    Reply
  57. This is my favorite guilty pleasure. I have made it so many times, and I just keep coming back. Cathy, I love all of your recipes………but this one takes the cake. It is a superb blend of magnificence.

    Reply
  58. madsad 61

    mmm…this is delicious

    Reply

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