Gnocchi Mac n Cheese

When I first saw this recipe on The Cutting Edge of Ordinary, I thought “Gnocchi?  What is that?  How do you pronounce it?” So since this is NORMAL Cooking, I know that gnocchi probably isn’t an ingredient you always have in your pantry.  Well I don’t know about you, but I LOVE Mac n Cheese.  It’s just the quintessential comfort food.  So when I saw this recipe, I thought I’d give it a try and discover what “gnocchi” was.

Gnocchi is a dumpling made of wheat or potato, and it’s pronounced nyahkee.  In my particular grocery store, I found it in the pasta aisle in a vacuum sealed pouch.  So you might try looking there first.  Apparently you can also make it yourself (here’s a recipe on 101 Cookbooks, if you’re interested in doing that), but I just went with the store-bought stuff.

Also, this recipe calls for types of cheese that I don’t typically buy (Gruyere and Fontina).  I couldn’t find these at Wal-Mart, but Publix had them.  Or you could substitute Swiss Cheese for the Gruyere and Provolone instead of Fontina.

So step aside Kraft, and take Cheeseasaurus, that big yellow dinosaur, with you.   This is not your ordinary Mac n Cheese…this is grown-up Mac n Cheese.  Although I’m sure kids who are a fan of Kraft Mac n Cheese will still enjoy this.  It’s deliciously cheesy and really filling.  So try a new version of an old classic, and give gnocchi a try!

Gnocchi Mac n Cheese

Gnocchi Mac n Cheese


  • 1 pound purchased or homemade gnocchi
  • 2 Tablespoons butter
  • 2 teaspoons garlic, finely chopped
  • 1 Tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded fontina cheese
  • Salt and white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano
  • Basil leaves for garnish, optional


  1. Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
  2. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
  3. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
  4. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Source:  The Cutting Edge of Ordinary


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