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Tasty Baked Gnocchi Mac and Cheese

Tasty Baked Gnocchi Mac and Cheese for Cozy Nights In

This Tasty Baked Gnocchi Mac and Cheese is a comforting twist on traditional mac and cheese, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 package Gnocchi Choose store-bought with potato as the first ingredient for the best texture.
For the Cheese Sauce
  • 3 tablespoons Unsalted Butter Use unsalted to have better control over the seasoning balance.
  • 2 cloves Garlic Fresh garlic enhances flavor; garlic powder is a great substitute if needed.
  • 3 tablespoons All-Purpose Flour Thickens the sauce; whole wheat can be used for a nuttier flavor.
  • 2 cups Milk Any milk works; non-dairy alternatives can be used, which may change the flavor.
  • 1 tablespoon Dijon Mustard Adds subtle tanginess; yellow mustard can be a good substitute or omit.
  • 1 cup Gruyère Cheese Brings a rich, nutty flavor; Emmental works well as a substitute.
  • 1 cup Fontina Cheese Melts beautifully; mozzarella can be used as a substitute.
  • to taste Salt Essential seasoning; adjust to taste.
  • to taste Pepper Essential seasoning; adjust to taste.
  • 1/2 cup Parmigiano-Reggiano Cheese Adds a lovely topping layer; Pecorino Romano can replace it.
For the Finish
  • to taste Fresh Basil Optional garnish that adds a pop of color and aromatic freshness.

Equipment

  • Casserole dish
  • Saucepan
  • colander
  • whisk
  • Stirring spoon

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare a greased 1.5-quart casserole dish.
  2. Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook for 2 to 3 minutes until they float. Drain well.
  3. Transfer the cooked gnocchi into your greased baking dish in a single layer.
  4. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds.
  5. Whisk in 3 tablespoons of all-purpose flour and let bubble for 1 to 2 minutes, stirring continuously until light golden.
  6. Gradually whisk in 2 cups of milk and 1 tablespoon of Dijon mustard, cooking for 3 to 5 minutes until slightly thickened.
  7. Remove from heat and fold in 1 cup of Gruyère and 1 cup of Fontina cheese until melted and smooth.
  8. Season the cheese sauce with salt and pepper to taste and pour over the gnocchi.
  9. Sprinkle 1/2 cup of Parmigiano-Reggiano cheese on top and bake uncovered for about 25 minutes until bubbly and golden.
  10. Let cool for 5 minutes, garnish with fresh basil, and serve.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Avoid overcooking the gnocchi before baking to prevent them from turning mushy. Allow the dish to rest post-baking for optimal creaminess.

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