Description
This Gnocchi Mac & Cheese recipe is a decadent twist on classic mac and cheese, featuring pillowy gnocchi coated in a creamy garlic cheese sauce made with Gruyere, fontina, and Parmigiano-Reggiano. Baked until golden and bubbly, it makes a comforting and elegant dish perfect for a family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 1 pound gnocchi
- 2 Tbsp butter
- 2 tsp garlic, finely chopped
- 1 Tbsp all-purpose flour
- ¾ cup milk
- 1 tsp Dijon mustard
- ¼ cup shredded Gruyere cheese
- ½ cup shredded fontina cheese
- 1 tsp basil
- Salt and pepper to taste
- â…“ cup shredded Parmigiano-Reggiano cheese
Instructions
- Preheat and Prepare Gnocchi: Preheat your oven to 375ºF (190ºC). Cook the gnocchi according to the package instructions, typically boiling until they float to the surface. Drain the gnocchi well and spread them in a single layer inside a 10-inch quiche pan or a 9-inch baking dish that has been sprayed with cooking spray to prevent sticking.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the finely chopped garlic and cook it for about 30 seconds until it becomes fragrant but not browned. Whisk in the all-purpose flour and cook until the mixture thickens and bubbles slightly, which helps create a roux to thicken the sauce. Gradually whisk in the milk and the Dijon mustard, continuing to whisk for 3-5 minutes until the sauce has slightly thickened.
- Add Cheeses and Seasoning: Remove the saucepan from heat. Stir in the shredded Gruyere and fontina cheeses until they melt fully into the sauce, making it creamy and smooth. Add the basil, then season with salt and pepper to taste, stirring well to combine all the flavors.
- Combine and Top: Pour the cheese sauce evenly over the prepared gnocchi in the baking dish. Sprinkle the top with the shredded Parmigiano-Reggiano cheese to add a rich, salty crust once baked.
- Bake and Serve: Bake the dish uncovered in the preheated oven for 25 minutes, or until the cheese on top is golden brown and bubbly. Once done, let the gnocchi mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly for the best texture.
Notes
- You can substitute milk with half-and-half or cream for a richer sauce.
- Fresh basil can be used instead of dried for a fresher herbal note.
- If you want a crispier top, broil the dish for 1-2 minutes at the end, watching carefully to avoid burning.
- To add some protein, consider mixing in cooked bacon or ham before baking.
- This dish suits vegetarian diets if using vegetarian-friendly cheeses.
