Description
This Tasty Baked Gnocchi Mac and Cheese is a comforting twist on classic mac and cheese, featuring pillowy gnocchi smothered in a creamy, cheesy sauce made with gruyère, fontina, and parmesan. Baked until bubbly and golden, it’s an easy, delicious dish perfect for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 pound gnocchi (packaged or homemade)
- 2 tablespoons butter
- 1 teaspoon chopped garlic
- 3/4 cup full-fat milk
- 1 teaspoon dijon mustard
- 1/4 cup grated gruyère cheese
- 1/4 cup grated fontina cheese
- 1/3 cup grated parmesan cheese
- Salt and white pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gnocchi mac and cheese.
- Cook Gnocchi: Boil salted water, then cook the gnocchi for 2-3 minutes until they float to the surface, indicating they are done. Drain and set aside.
- Prepare Cheese Sauce: In a saucepan over medium heat, melt the butter and sauté the chopped garlic until fragrant, about 1 minute. Stir in an appropriate amount of flour to create a roux, then gradually whisk in the full-fat milk to avoid lumps, creating a smooth sauce.
- Add Flavors and Cheese: Stir in the dijon mustard, salt, white pepper, and both the grated gruyère and fontina cheeses. Continue stirring until the cheeses have melted and the sauce is creamy.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the cheese sauce and stir thoroughly until each piece is well coated.
- Bake: Transfer the cheesy gnocchi mixture to a nonstick baking dish. Sprinkle the grated parmesan cheese evenly over the top. Bake in the preheated oven for 25 minutes, or until the dish is bubbly and the parmesan topping turns golden brown.
Notes
- You can use either packaged or homemade gnocchi based on availability and preference.
- If you prefer, substitute white pepper with black pepper for a slightly different flavor.
- Make sure not to overcook the gnocchi in boiling water; they only need to float to be ready.
- For a richer sauce, use whole full-fat milk or substitute part of it with cream.
- This dish pairs wonderfully with a light green salad or steamed vegetables to balance its richness.
