Gnocchi Mac & Cheese

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Gnocchi Mac & Cheese – to die for delicious! Gnocchi potato dumplings smothered with a gruyere and fontina cheese sauce and topped with parmesan cheese. Comfort food at its best! Gnocchi, butter, flour, garlic, milk, dijon mustard, gruyere, fontina, basil, and parmesan cheese. Goes with everything! Super simple to make and everyone gobbles it up. This is our go-to mac and cheese recipe!

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The BEST Mac and Cheese Recipe

This Gnocchi Mac & Cheese TO DIE FOR! I may never be able to eat regular mac and cheese again. Seriously! This is the best mac & cheese I’ve ever eaten. Gnocchi dumplings smothered with a gruyere and fontina cheese sauce and topped with parmesan cheese. Comfort food at its best! Chicken Legs claims to dislike gnocchi, but he loved this dish. We ate this again last weekend. I have a feeling this will be at the dinner table often!

What is gnocchi?

Potato gnocchi is not a form of pasta. It is actually a dumpling. They are made of cooked mashed potatoes, flour, and eggs.

How to Make Gnocchi Mac & Cheese

This casserole is super easy to make with only a few simple ingredients. Bring a large pot of water to a boil. Add gnocchi and cook in the boiling water per the package directions. Drain and set aside.

In a medium saucepan, melt butter over medium-high heat. Add fresh garlic and cook for 30 seconds. Whisk in flour until it thickens and bubbles. Slowly whisk in milk and Dijon mustard. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Remove the pan from the heat. Stir in gruyere and fontina cheese. Stir until the cheese is melted. Season with basil, salt, and black pepper.

Spread cooked gnocchi in a baking dish. Pour cheese sauce over gnocchi. Sprinkle parmesan cheese over top. Bake in the oven until the cheese is golden and bubbly. Garnish the dish with fresh basil or parsley.

Helpful Tips & Frequently Asked Questions

Feel free to add some cooked chopped bacon to put this dish over the top.
Can use any cheese. White cheddar cheese, sharp cheddar, parmesan cheese, mozzarella, gouda, all work great.
You can use whole milk or heavy cream.
Can Gnocchi Mac & Cheese be made in advance? Yes! You can assemble the casserole and refrigerate it overnight before baking.

What to Serve with Cheesy Gnocchi

This gnocchi goes with everything. Grilled chicken, pork chops, and sandwiches. Our favorite way to serve this dish is with our favorite steaks. Better than any restaurant! Heck, I could honestly make a meal out of just these dumplings. SO good! Kids and adults gobble this up. Give this dish a try the next time you need a side dish or meatless main dish the whole family will enjoy.

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Author: Stephanie @ Plain Chicken

Yield: 6 people

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

1 pound gnocchi
2 Tbsp butter
2 tsp garlic, finely chopped
1 Tbsp all-purpose flour
¾ cup milk
1 tsp Dijon mustard
¼ cup shredded Gruyere cheese
½ cup shredded fontina cheese
1 tsp basil
salt and pepper to taste
⅓ cup shredded Parmigiano-Reggiano cheese

Preheat oven to 375ºF. Prepare gnocchi according to package directions. Drain and place gnocchi in a single layer in a 10-inch quiche pan or 9-inch baking dish sprayed with cooking spray.
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.
Remove from heat. Add gruyere and fontina cheese. Stir until melted. Add basil, salt, and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano cheese over top.
Bake uncovered for 25 minutes, until the cheese is golden and bubbly. Let gnocchi rest for 5 minutes before serving.

Feel free to add some cooked chopped bacon to put this dish over the top.
Can use any cheese. White cheddar cheese, sharp cheddar, parmesan cheese, mozzarella, gouda, all work great.
You can use whole milk or heavy cream.
Can Gnocchi Mac & Cheese be made in advance? Yes! You can assemble the casserole and refrigerate it overnight before baking.

Steph