Gnocchi Mac and Cheese

Creamy cheese sauce poured on soft ricotta gnocchi and then baked to perfection.

Course Dinner

Cuisine Italian

Keyword gnocchi, gnocchi mac and cheese

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 465kcal

Boil 4 cups of salted water and add the gnocchi. Once the gnocchi come to the water's surface, they are done. Fish them out with a strainer as they float. Put the gnocchi in a medium baking dish and set aside.
1 pound gnocchi
Preheat oven to 350 F.
Heat a sauce pan on medium heat and add butter. Once it melts, add flour and whisk until it turns to paste.
1/4 cup butter, 1/4 cup flour
Add milk and whisk until combined.
2 cups almond milk
Add the two cheeses, salt. pepper, and nutmeg. Whisk as it melts and thickens (around 5 minutes).
1 cup sharp cheddar, 1 cup gruyere cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon nutmeg
Pour cheese sauce on gnocchi and mix together. Cover baking dish and bake for 20 minutes or until bubbly.
Plate, eat, and enjoy.

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.