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 Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Keyword: mac and cheese gnocchi recipe
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