Description
This Tasty Baked Gnocchi Mac and Cheese is a creamy, cheesy comfort dish combining pillowy gnocchi with a rich cheese sauce made from gruyère, fontina, and parmesan. Baked to bubbly, golden perfection, it’s an easy and satisfying meal that serves six.
Ingredients
Scale
Gnocchi
- 1 pound gnocchi (packaged or homemade)
Cheese Sauce
- 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
- Salt and white pepper to taste
Topping
- 1/3 cup grated parmesan cheese
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 and cook the gnocchi for 2-3 minutes until they float to the surface, then drain and set aside.
- Prepare Cheese Sauce Base: In a saucepan over medium heat, melt the butter and sauté the chopped garlic until fragrant, then stir in an appropriate amount of flour to thicken the sauce.
- Make Cheese Sauce: Gradually whisk in the full-fat milk to avoid lumps, then add dijon mustard, salt, white pepper, and both grated gruyère and fontina cheeses, stirring until melted and smooth.
- Combine Gnocchi and Sauce: Mix the cooked gnocchi into the cheese sauce until each piece is well coated.
- Assemble and Bake: Transfer the coated gnocchi to a nonstick baking dish, sprinkle the grated parmesan cheese evenly on top, and bake for 25 minutes until the dish is bubbly and golden brown on top.
Notes
- Use full-fat milk for a richer cheese sauce texture.
- You can substitute gruyère and fontina with other melty cheeses like mozzarella or cheddar if unavailable.
- Be careful not to overcook the gnocchi in water; they should just float as a sign of doneness.
- For extra flavor, add a pinch of nutmeg to the cheese sauce if desired.
- To ensure a creamy sauce, whisk milk slowly to avoid lumps after adding flour.
- Serve immediately after baking for the best texture.
