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Gnocchi mac and cheese in a white serving bowl.

The Best Gnocchi Mac and Cheese

The Best Gnocchi Mac and Cheese - a mouth-wateringly complex blend of flavors. You are going to flip over the savory, richly-layered gnocchi cheese sauce in every bite.
Course Side Dish
Cuisine Italian
Keyword Gnocchi Cheese Sauce, Gnocchi Mac and Cheese, The Best Gnocchi Mac and Cheese
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 6 people
Calories 282kcal
Author Cathy


  • 1 lb purchased or homemade gnocchi
  • 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 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 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 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.


Calories: 282kcal | Carbohydrates: 40.8g | Protein: 10.1g | Fat: 8.6g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 26.8mg | Sodium: 151.4mg | Potassium: 234mg | Fiber: 5.4g | Sugar: 1.5g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 22.4mg | Iron: 12.5mg