Description
This Tasty Baked Gnocchi Mac and Cheese is a comforting and cheesy dish that combines pillowy gnocchi with a rich blend of gruyère, fontina, and parmesan cheeses. Baked to golden perfection, it offers a delicious twist on classic mac and cheese with soft gnocchi pasta and a creamy, flavorful sauce enhanced by garlic and dijon mustard.
Ingredients
Scale
Gnocchi
- 1 pound gnocchi (packaged or homemade)
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 the oven. Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook the gnocchi. Boil salted water and cook the gnocchi for 2-3 minutes or until they float to the surface. Drain and set aside to keep warm.
- Prepare the cheese sauce. In a saucepan over medium heat, melt the butter and sauté the chopped garlic until fragrant. Stir in flour to make a roux, then gradually whisk in the full-fat milk to create a smooth sauce, avoiding lumps.
- Add seasonings and cheeses. Stir in dijon mustard, salt, white pepper, grated gruyère, and fontina cheese until the cheeses have melted completely, forming a creamy cheese sauce.
- Combine gnocchi and sauce. Mix the cooked gnocchi thoroughly with the cheese sauce to ensure every piece is well coated.
- Assemble and bake. Transfer the gnocchi and cheese sauce mixture to a nonstick baking dish, sprinkle the grated parmesan evenly over the top, and bake for 25 minutes or until the dish is bubbly and golden brown on top.
Notes
- Cooking gnocchi until they float ensures they are perfectly cooked and tender.
- Gradually whisking in milk prevents lumps in the cheese sauce for a smooth texture.
- Dijon mustard adds a subtle depth of flavor to the cheese sauce.
- Using a mix of gruyère, fontina, and parmesan provides a rich and complex cheesy taste.
- For a crustier topping, broil the dish for 2-3 minutes after baking, watching carefully to avoid burning.
