Gnocchi Mac and Cheese

by

I stole this recipe for Gnocchi Mac and Cheese from a charity Christmas cookbook called Southern Living: Christmas Cookbook 2016. This baked pasta dish starts on the stove top. Homemade cheese sauce is mixed with cooked potato gnocchi to make “gnocchi mac and cheese.” Using gnocchi instead of pasta noodles is a fancier spin on classic homemade mac and cheese and homemade beats the box any day.

Bring 3 quarts water to a boil in a stockpot or large saucepan. Add 2 (16 oz) packages of potato gnocchi and ¼ cup of the kosher salt. Boil about 3 minutes or until the gnocchi float. Drain and set aside.

Melt 3 tbsp butter in a large saucepan over medium. Add 2 chopped shallots, and sauté 30 seconds or until fragrant. Add 3 tbsp flour and 2 tbsp chopped thyme

cook, stirring constantly, 2 to 3 minutes or until mixture is golden brown. Gradually whisk in 2 ½ cups milk. Increase heat to high.

Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats the back of a spoon. Remove from heat. Add 4 oz grated sharp and 4 oz  grated extra-sharp Cheddar cheeses

and stir until melted.

Stir in the gnocchi and 2 ½ tsp salt

Stir to combine

Transfer to a lightly greased 11×7 inch or 2-quart baking dish

 

Bake at 375 F for 25 minutes or until the gnocchi is puffed and sauce is golden and bubbly. Increase the oven temperature to broil, and broil 2 minutes or until the top is slightly browned.

Let stand 5 minutes, and serve immediately.

Print

Gnocchi Mac and Cheese

A fancier spin on classic macaroni and cheese. Potato gnocchi is baked in the oven with a homemade cheese sauce.

Course Pasta, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6 people
Author Recipe Thief

Ingredients

  • Vegetable cooking spray
  • 3 quarts water
  • 2 16 oz packages potato gnocchi
  • ¼ cup plus 2 ½ tsp kosher salt
  • 3 tbsp butter
  • 2 shallots finely chopped
  • 3 tbsp AP flour
  • 2 tbsp fresh thyme leaves finely chopped
  • 2 ½ cups milk
  • 2 tbsp Dijon mustard
  • ¼ tsp hot sauce
  • 4 oz sharp Cheddar cheese grated
  • 4 oz extra-sharp white cheddar cheese grated

Instructions

  1. Preheat the oven to 375 F. Lightly grease an 11x7 inch or 2-quart baking dish with cooking spray. Bring 3 quarts water to a boil in a stockpot or large saucepan. Add both packages of the gnocchi and ¼ cup of the kosher salt. Boil about 3 minutes or until the gnocchi float.
  2. Melt butter in a large saucepan over medium. Add the shallots, and sauté 30 seconds or until fragrant. Add the flour and chopped thyme, and cook, stirring constantly, 2 to 3 minutes or until mixture is golden brown. Gradually whisk in the milk. Increase heat to high.
  3. Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats the back of a spoon. Stir in mustard and hot sauce. Remove from heat.
  4. Add the sharp and extra-sharp Cheddar cheeses, and stir until melted. Stir in the gnocchi and remaining 2 ½ tsp salt, and transfer to the prepared baking dish.
  5. Bake at 375 F for 25 minutes or until the gnocchi is puffed and sauce is golden and bubbly. Increase the oven temperature to broil, and broil 2 minutes or until the top is slightly browned. Let stand 5 minutes, and serve immediately.

Recipe Notes

I only boil the gnocchi for 1-2 minutes, since they cook in the sauce in the oven and I didn’t want them to get too soggy.