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Mac and cheese lovers will devour this “mac” and cheese gnocchi recipe! It has pillowy gnocchi smothered in a parmesan, mozzarella, and cheddar sauce.

If you enjoy these cheesy flavors, you’ll want to try my Quick & Easy Stovetop Mac and Cheese and Baked Mac and Cheese recipes next.

a skillet with cheesy gnocchi and a serving spoon

Why you’ll love it

Say hello to the best mash-up you’ve seen in a looong time. We’re combining gnocchi with all the flavors of homemade mac and cheese. This cheesy gnocchi is baked to golden perfection and is a fun twist on a classic. Is it even better than my Easy Baked Gnocchi? You be the judge.

I like serving this baked gnocchi with mac and cheese vibes as a decadent and cozy side dish when only comfort food will do. It’s like an elevated version of mac and cheese but still easy. The gnocchi cooks right in the sauce. No need to boil it separately!

What you’ll need

  • Butter, flour, and whole milk – essentially we’re making a Béchamel sauce, a “mother sauce” of French cuisine. It’s easy, so don’t let that intimidate you ;).
  • Garlic powder, mustard powder, and salt – building blocks to infuse savory flavor into the cheesy sauce
  • Gnocchi – I think you’ll agree it’s a delicious change from macaroni here. You can find shelf-stable potato gnocchi in the dry pasta aisle.
  • Parmesan, cheddar, and mozzarella – our delicious trio to make the three cheese combo
ingredients for mac and cheese gnocchi in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make mac and cheese gnocchi

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making bechamel sauce in a skillet

Preheat the oven to 375F. In an oven safe skillet, make a roux with the flour and butter. Whisk in the milk slowly along with the seasonings. Continually whisk until the sauce thickens up.

adding cheese and gnocchi to a skillet

Remove the skillet from the heat, and stir in the parmesan and cheddar. Add in the gnocchi and stir. Spread in a uniform layer.

mac and cheese gnocchi before and after baking

Sprinkle on the mozzarella. Bake, uncovered, for 20 minutes. To get it melty and golden, broil for a couple of minutes, but watch it carefully. Let cool for a bit, and enjoy!

Pro tips

  • Note that the timing to get the white sauce, aka Béchamel, to thicken properly can vary, but you can master it! How cold the milk is, the cookware you’re using, and how fast you added the milk in will factor in, so don’t panic if it seems to be taking longer (or quicker) than predicted. Just keep up that whisking!
  • You will have the best results if you grate your own cheeses. The texture, taste, and meltability is superior to the bagged kind.
  • I recommend investing in an oven safe skillet as they’re incredibly versatile, but if you don’t own one, you could transfer everything to a baking dish for the oven step.

Substitutions and variations

  • You could swap the whole milk for evaporated milk or half-and-half, but keep in mind the white sauce may thicken faster, so keep an eye on it.
  • I use a fairly classic flavor blend for my mac and cheese recipes, but if there’s something you typically add, feel free (e.g. a pinch of paprika could work!).
  • If you don’t have any mustard powder, Dijon mustard will work.
  • You could swap the cheddar for another easy melting cheese like Gruyère.

What to serve with mac and cheese gnocchi

Leftovers and storage

  • Store leftovers of this gnocchi in the fridge for 3-4 days in a covered container.
  • I recommend reheating the same way it was cooked, in the oven. Try 350F, covered with foil, until warmed through. Add a splash of milk if needed. In a saucepan works too over a low heat.
  • Freezing leftovers isn’t a good idea.
closeup of a spoonful of mac and cheese baked gnocchi

If the post didn’t answer your questions about this three cheese gnocchi, talk to me in the comments below. I’d love it if you left a review! You can also tag me #saltandlavender on Instagram.

a skillet with cheesy gnocchi and a serving spoon
5 from 2 votes

Three Cheese Mac and Cheese Gnocchi

Mac and cheese lovers will devour this "mac" and cheese gnocchi recipe! It has pillowy gnocchi smothered in a parmesan, mozzarella, and cheddar sauce.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1 cup cheddar shredded
  • 1/2 cup freshly grated parmesan cheese
  • 1 pound uncooked potato gnocchi
  • 1 cup mozzarella shredded


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Melt the butter in an oven-safe skillet over medium heat, and then stir in the flour. Let it cook, stirring often, until it smells a bit nutty and turns a light golden brown (about 3 minutes).
  • Slowly whisk in the milk, and then add in the seasonings (garlic powder, mustard powder, salt). Continue whisking until the sauce has thickened and coats the back of a spoon (similar consistency to Alfredo sauce). This should take about 5-7 minutes. Don't stop whisking or the milk will scorch on the bottom of the pan.
  • Take the skillet off the heat and stir in the cheddar and parmesan, then stir in the gnocchi.
  • Top with the mozzarella and bake, uncovered, for 20 minutes. Broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
  • Let it cool for 5 minutes prior to serving.


  • This dish is quite rich, so I recommend serving it as a side dish, and it serves about 6 depending on portion size. 
  • There is no need to pre-boil the gnocchi. It’ll cook in the oven.


Calories: 383kcal, Carbohydrates: 35g, Protein: 17g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 897mg, Potassium: 174mg, Fiber: 2g, Sugar: 4g, Vitamin A: 635IU, Vitamin C: 0.02mg, Calcium: 419mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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5 from 2 votes (1 rating without comment)

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  1. Linda says:

    5 stars
    Very delicious but a large portion. Don’t know why you couldn’t freeze it.

    1. Natasha says:

      Hi! Glad you liked it. Thanks for your review! Creamy sauces and cooked cheese don’t typically freeze/thaw well (they can separate and change texture), and the gnocchi may get a bit gloopy, but you are welcome to try with leftovers and see if they’re acceptable.