Gnocchi Mac and Cheese

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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.

A green round plate with gnocchi with cream sauce on it with another plate, salad and casserole dish in the backgroundPin

Guess who gave me the idea for this gnocchi recipe?


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.

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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


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.

Butter, flour, almond milk and gnocchiPin

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.

Grated cheese on a black plate, almond milk in a measuring glass and gnocchi in a bowlPin

Step seven

Place the gnocchi in a baking dish and pour the sauce over it.

Gnocchi in a casserole dish with cream sauce poured over itPin

Step eight

Bake for 20 minutes.

Gnocchi with sauce in a glass casserole dish with a few plates and a salad in the backgroundPin

Time to plate it and eat it.

Plated cheesy gnocchi on a green plate with a white plate and salad behind itPin

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

Let’s see the overhead view.

Overhead view of the gnocchi with parsley sprinkled on - one on a white plate and the other on a green platePin

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!

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A green plate with gnocchi with sauce and parsley on it - squarePin

Gnocchi Mac and Cheese

Creamy cheese sauce poured on soft ricotta gnocchi and then baked to perfection.
5 from 14 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: gnocchi, gnocchi mac and cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 servings
Calories: 465kcal


  • 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


  • 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
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Helpful tips
  • 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.


Serving: 1serving | Calories: 465kcal | Carbohydrates: 37g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 864mg | Potassium: 43mg | Fiber: 2g | Vitamin A: 760IU | Calcium: 571mg | Iron: 3.8mg
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Recipe Rating


  1. What a fantastic idea to use gnocchi to make mac and cheese! I’m seriously so blown away by this – I prefer gnocchi to macaroni and I cannot wait to try this out soon!

  2. well since cheese goes famously on potatoes I can see how this would knock the pasta out of the park in flavor!

    1. Thanks Claudia! This is so good and fun for someone who can’t drink cow’s milk, but can do cheeses!

  3. We also limit lactose in our house, so it’s awesome that you were able to make such a creamy alternative to heavy cream for this sauce. This looks pillowy soft and tasty! – as always 🙂

    1. Me too! But don’t rest your head on them, Helena, they will get your hair dirty and won’t hold your head up. 😉

  4. I can certainly see and feel the creaminess, squishiness and that velvet cream sauce from here. Certainly diet limitations make one creative in the kitchen and make one open to ideas that can lead to Oh So delicious and great meals. Just like this Gnocchi Mac and Cheese. I am sold.

  5. No, we should never leave Google in the dark, so good choice on the name ????. Such a delicious and comforting dish, this is, the pillowy texture of the ricotta gnocchi must marry well the sauce!

  6. I am a pasta lover. Don’t even get me started on gnocchi….SOOOOO good. I really like the sound of the sauce. I think the almond milk would compliment the dish….paired with delicious cheese. This would be a winner dinner for sure.

  7. Good grief, this is my husbands favorite pasta dish -seriously! He orders this at our go to Italian restaurant every time. Now, I have no excuse not to make this for home at home. 🙂

  8. This recipe is every bit as delicious as your beautiful photos make it look!! I love gnocchi and I love cheese. Yay!

  9. Those look delicious – and give me an idea! See, my problem is at the other end – dairy is fine, gluten isn’t. And I’ve been looking at gf gnocchi recipes, but the Spouse keeps telling me he thinks gnocchi are bland and boring (I know, what?) and I hesitated to make something he would expect to dislike. (He;s been very openminded about most of my cooking, so I’ll humor him here.) But if I served this… Hmmm (yes, I can alter your recipe easily to make it GF.) Have to try that!

    1. I bet using a gluten free flour would work well!! I hope you do try it, let me know what you think when you do.

  10. Pillowy clouds of Mac and cheese goodness right there! I love how absolutely creamy this looks – and the almond milk option. With all that cheese, it can’t hurt to lighten it up a bit somewhere right? But either way, no matter the milk this looks divine.

  11. Yum!! Gnocchi and mac and cheese are 2 of my favourite things! This combo just sounds amazing, I can’t wait to try it!

  12. Potatoes, cheese and pasta are some of my biggest weaknesses so I would love this!!!! Looks delish!

  13. Oh man! Just when I think that mac and cheese can’t get any better… swapping out the pasta for gnocchi sounds unbelievable!

  14. Oh my goodness, this sounds dreamy! Your photos are gorgeous and have made me super hungry for this version of mac and cheese!