What is gnocchi mac and cheese?

It’s a baked version of mac and cheese made with soft potato gnocchi instead of pasta, creating a creamier and fluffier texture.

What sauce goes best with gnocchi?

Creamy cheese sauces work beautifully. For a lighter twist, try tomato cream or pesto-based sauces.

Is gnocchi more unhealthy than pasta?

Not necessarily. Gnocchi is typically made from potatoes, which offer fewer calories and more nutrients than refined pasta.

What does Gordon Ramsay put in his mac and cheese?

He often adds sharp cheddar, Parmesan, and a bit of mustard for depth much like this recipe’s flavor balance.

Tasty Baked Gnocchi Mac and Cheese | Creamy Comfort Dinner

Name: Tasty Baked Gnocchi Mac and Cheese | Ultimate Creamy Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb gnocchi; Nonstick spray; 2 tbsp unsalted butter; 1 tsp chopped garlic; 1 tbsp all-purpose flour; 3/4 cup whole milk (room temperature); 1 tsp Dijon mustard; 1/4 cup grated Gruyère cheese; 1/4 cup grated Fontina cheese; Salt; White pepper; 1/3 cup grated Parmesan cheese; Fresh basil leaves, thinly sliced (for garnish)

Description

Creamy, cheesy baked gnocchi mac and cheese made with Gruyère, Fontina, and Parmesan. Quick to prepare, golden on top, and full of cozy, rich flavor the ultimate comforting dinner.

Ingredients

Scale

1 lb gnocchi

Nonstick spray

2 tbsp unsalted butter

1 tsp chopped garlic

1 tbsp all-purpose flour

3/4 cup whole milk (room temperature)

1 tsp Dijon mustard

1/4 cup grated Gruyère cheese

1/4 cup grated Fontina cheese

Salt

White pepper

1/3 cup grated Parmesan cheese

Fresh basil leaves, thinly sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F. Grease a 1.5-quart shallow baking dish with nonstick spray.

2. Cook gnocchi according to package instructions until they float. Drain and transfer to the baking dish.

3. Melt butter in a saucepan over medium heat. Sauté garlic until fragrant.

4. Add flour, whisk, and cook for 1–2 minutes to form a roux.

5. Slowly whisk in milk and Dijon mustard. Cook until slightly thickened.

6. Remove from heat and stir in Gruyère and Fontina until melted.

7. Season with salt and white pepper to taste.

8. Pour sauce over the gnocchi and sprinkle with Parmesan.

9. Bake for 25 minutes, until golden and bubbly.

10. Let rest for 5 minutes before serving. Garnish with fresh basil.

Notes

Avoid overcooking gnocchi; cook only until they float.

Cook the butter-flour mixture for at least one minute to remove raw taste.

Take sauce off heat before adding cheese to prevent graininess.

Let baked dish rest 5 minutes before serving for best texture.

Add a splash of milk when reheating to restore creaminess.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 850
Sugar: 6g
Sodium: 820mg
Fat: 50g
Saturated Fat: 30g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 40g
Cholesterol: 130mg