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 smittenwith Ranch Macand 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 gnocchiin a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed withnonstick 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
From Cuisine at Home
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
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional
Preheat oven to 375o F.Prepare gnocchi according to package directions. Drain and place gnocchiin a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed withnonstick 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.
Wine Pairing; 2008 Noble Pig Pinot Noir
P1280203x
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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!
I have some frozen gnocchi that I made earlier thsi year that would be perfect for this. I LOVE this idea Cathy.
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!
Oh my! You’ve done it again.
This looks yummy, I am not a big fan of gnocchi but this just might sway me!
wow! yum!
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!
Besides looking totally over the top, is this actually legal? Oh my gosh!!!
Looks fantastic! I’m so making this one. You always have the recipes I want to try right away!
yummmmm, I want to make this right now! xx
Oof. We just made, then consumed, this. Sooo good. Sooo full. Thanks for the recipe!
This looks so so sinful, and truly truly delicious.
Lawsy. Will you bring this to Iowa, too?
OMG this looks amazing. I will make it this weekend for my weekend treat – I LOVE GNOCCHi
That first picture, with the bubbly brown cheese and basil leaves, makes me want to dive right in. Yum!
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!
What a delicious dish Cathy. I am sure I am going to like it.
That looks delicious, I’m going to have to try and make it!
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!
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.
This was sooo delicious! Both my picky dad and picky boyfriend loved this! Would definitely make this again!
You know…I have tried all your mac ‘n cheeses. THIS, though looks like the mac of my dreams. Great idea.
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.
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
Definitely an amazing idea!
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!)
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!
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!!
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.
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.
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.
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!!!!
SO DELICIOUS. just made this tonight with my friends. definitely a keeper.
How many servings does this make?
Four.
I just made this tonight with potato gnocchi. It was so good!
Absolutely delicious. This is the first time I’ve had Gruyere cheese and will not be the last. My life is now complete.
Made this last night and it was great comfort food! Thank you!
Love the cheese combination… I can’t wait to make this!
Making homemade gnocci is INCREDIBLY simple and infinitely better than the storebought stuff, honestly so worth it.
Are the gnocchi cooked before or do they cook during the baking process?
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.
We ship wine directly to Louisiana.