Gnocchi Mac and Cheese

A delightful twist on the classic comfort food, gnocchi mac and cheese combines the pillowy texture of gnocchi with the creamy richness of a traditional cheese sauce. This dish offers a satisfying blend of flavors and textures, making it perfect for cozy dinners and family gatherings. Ideal for those looking to elevate their mac and cheese experience, this recipe combines the best Italian and American culinary traditions in one irresistible dish.

Guess who gave me the idea for this gnocchi recipe?

My darling husband, Christopher.

Why haven’t I ever thought of it? Because Christopher is lactose intolerant. I usually steer clear of cream sauces. In fact, when he suggested this gnocchi idea, he didn’t think he’d be able to eat it himself. He assumed I’d make it with cream.

I wanted to reward Christopher for his ingenuity by making this recipe with a base of almond milk.

(On a side note, my clam chowder recipe is the only recipe I don’t adapt to Christopher’s needs. Which means I get to eat it all by my onesies.)

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Helpful tips

• Use two (or more) types of cheese for a more intricate-tasting sauce.
• Buy block cheese and grate your own because it’s purer and tastier than pre-shredded.
• Use fresh gnocchi (check out my easy ricotta gnocchi recipe), or high-quality store-bought gnocchi that will yield the best texture and flavor. You can even use potato gnocchi if you prefer.
• The beauty of this recipe is that you can make the ricotta gnocchi days in advance and freeze them until you need them.
• My recipe above shows you how easy and quick it is to make gnocchi, but if you use store-bought, follow the package instructions carefully and cook the gnocchi until they float to the top, then drain them immediately to avoid overcooking.
• Use a combination of cheeses for a more complex flavor. Sharp cheddar cheese, Gruyère cheese, fontina cheese, and Parmesan cheese are great options.
• Melt butter and whisk in flour to create a roux before gradually adding milk. This helps to create a smooth, creamy sauce without lumps.**
• Don’t forget to season the cheese sauce with salt, pepper, and a pinch of nutmeg for added depth of flavor.
• Although I didn’t do this in this recipe as I don’t think it’s necessary, some people like a crispy topping. So, if that is you, simply mix breadcrumbs with melted butter and sprinkle over the top before baking.
• Make sure your baking dish is oven-safe and large enough to hold the gnocchi and cheese sauce without overflowing.
• For added flavor and texture, consider mixing in cooked bacon, sautéed spinach, or caramelized onions before baking. We like it plain in this household.
• Allow the gnocchi mac and cheese to rest briefly after baking. This helps it to set and makes it easier to serve.
• You can store any leftovers in an airtight container and in the refrigerator for up to a week and in the freezer for 2 months. If you do opt to freeze it, just know that the cheese sauce may separate somewhat.

Do I have to use almond milk in the cheese sauce?

No, you have options. You can use traditional dairy products, like heavy cream, light cream, half-and-half, or regular milk. You could also experiment with cashew or hemp milk.

On the plus side, using almond and other non-dairy milk will lessen the calorie count somewhat, and the taste is really yummy.

How to make gnocchi mac and cheese

Pre-step

Preheat the oven to 375 degrees Fahrenheit. Get a stockpot and medium casserole dish.

Step one

Make your ricotta gnocchi or use store-bought. Fill a stockpot 1/4 full with water and set it on to boil.

Step two

Once it comes to a boil, add the gnocchi and once the pasta floats to the top of the water, fish it out with a strainer and transfer it to a bowl. This should take around 5 minutes.

Step three

Get your butter, all-purpose flour, and almond milk. (A)

Step four

In a saucepan, add butter and heat it on medium heat.

When the butter has melted, add flour and whisk it together until it thickens.

Step five

Add almond milk and whisk until combined.

Step six

Shred the white cheddar and Gruyère, add them along with salt, pepper, and pinch of nutmeg to the pan, and whisk until the cheese has melted and the sauce has thickened.

Step seven

Place the cooked gnocchi in a baking dish and pour the sauce over the pasta. (C)

Step eight

Bake for 20 minutes or until the cheese sauce is bubbling. (D)

Time to plate it and eat it.

I usually sprinkle some dried parsley on top for a little color!

Let’s see the overhead view.

I hope you enjoyed this gnocchi mac and cheese recipe!

Please feel free to leave me a comment.  Do you prefer potato or ricotta gnocchi?  I’d love to know!

Other popular gnocchi recipes

• Pancetta
• Sage sauce
• How to make

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!