Gnocchi Mac and Cheese
This gnocchi mac and cheese recipe is so good that you are going to want it every week. From the soft squishiness of the gnocchi to the velvet feel of the cheese sauce, it is sure to please every palate in the house.
Guess who gave me the idea for this gnocchi recipe?
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.
Talk about sacrifice, huh?
I wanted to reward Christopher for his ingenuity by making this recipe with a base of almond milk.
The only thing I didn’t listen to Christopher about regarding this recipe was the name. He wanted to call it “gnocch’ and cheese.” But Google wouldn’t know what that is and food bloggers mustn’t leave Google in the dark.
Still, I thought it was clever. Don’t you?
Helpful tips
- You can make the ricotta gnocchi days in advance and freeze them.
- Frozen gnocchi is just as yummy as fresh gnocchi.
- 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.
- Don’t use high heat to melt the cheese; slow and steady wins the race.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
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.
Do I have to use homemade gnocchi or is store bought okay?
You can use store bought, but just know, once you make your own gnocchi and see how succulent and delicious they are, you will never go back to store bought. Unless you have to. Under physical duress.
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, flour and almond milk.
Step four
Make the cheese sauce.
In a saucepan, add butter and heat it on medium/low.
When the butter has melted, add flour and whisk it all together until it thickens.
Step five
Add almond milk and whisk until combined.
Step six
Shred the two cheeses and add them along with a little salt to the pan and whisk until the cheese has melted and the sauce has thickened.
Step seven
Place the gnocchi in a baking dish and pour the sauce over it.
Step eight
Bake for 20 minutes.
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
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it 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!
Gnocchi Mac and Cheese
Ingredients
- 1 pound gnocchi homemade or store bought
- 1/4 cup butter
- 1/4 cup flour all purpose
- 2 cups almond milk or other milk or cream
- 1 cup sharp cheddar shredded
- 1 cup gruyere cheese shredded
- 1/4 teaspoon salt
Instructions
- Boil 4 cups of salted water and add the gnocchi, once the gnocchi comes to the surface of the water, it is done. Fish them out with a strainer as they float. Put gnocchi in medium baking dish and set aside
- Preheat oven to 350 F
- Heat a sauce pan on medium low heat and add butter. Once it melts, add flour and whisk until it turns to paste
- Add milk and whisk until combined
- Add cheeses and salt and whisk as it melts and thickens (around 5 minutes)
- Pour cheese sauce on gnocchi and mix together. Cover baking dish and bake for 20 minutes
- Plate
- Eat
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can make the ricotta gnocchi days in advance and freeze it until you are ready.
- Frozen gnocchi is just as yummy as fresh gnocchi.
- Use two types of cheese for a more intricate tasting sauce.
- Buy block cheese and grate your own, it’s so much better than pre-shredded.
- Don’t use high heat to melt the cheese, slow and steady wins the race.
