This baked gnocchi mac and cheese is out of this world delicious! The gnocchi instead of traditional pasta makes the dish lighter than most mac and cheeses, and puffs up beautifully in the oven. Serves 4 as a side dish or 2-3 as a main.
Preheat oven to 375F. Prepare gnocchi according to package directions, drain and set aside (it will probably stick together, but just pull it apart before you mix it into the cheese sauce).
Meanwhile, start making the roux for the sauce. Melt butter in an oven safe frying pan or skillet over medium heat, then add garlic and cook for about 30 seconds longer. Sprinkle in the flour and whisk until it starts to bubble. Then slowly pour in the milk and continue whisking until a thick sauce is formed. Keep on very low heat or take the pan off the heat and add in the Dijon, pesto, and cheddar and Gruyere cheeses. Once all the cheese is melted, season with salt and pepper.
Add gnocchi to the frying pan/skillet and toss to coat with cheese sauce. Add in chopped basil and rosemary, and sprinkle the Parmesan and breadcrumbs on top. Bake until top is golden and cheese is bubbling, about 20-25 minutes.
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Very tasty! I loved the idea of using gnocchi instead of pasta! It worked so well. I followed your recipe exactly and it was amazing. I’m also interested in trying different cheese combinations. Thanks for a great meal!
Prep: Cook:
Serves: 4 Level: Easy
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bluejeanbaby07 on 7.29.2011
I’m going to make this tomorrow night, and I’m super excited! I’ve been wanting to try it for weeks! A review to follow as soon as I’m done scarfing it down.
kkd555 on 1.27.2011
wow this looks really good. any suggestions for a substitute for the gruyere cheese? it is a little pricey at my market (husband doesn’t like swiss either)
maybe some Jack??
I will be making this soon thanks for sharing