Gnocchi Mac & Cheese

by J.S. on October 13, 2010

in Food Porn


from the cutting edge of ordinary


First things first, The Cutting Edge of Ordinary is an adorable blog, please stop by and say hello. Now, the important stuff, cheese + gnocchi = euphoria. I’m still dealing with this dumb cold and dairy is probably not a good option, but damn, I think I may need to suck it up devour this. Gnocchi as mac and cheese, why didn’t we all think of this sooner??

Here’s the recipe:

Gnocchi Mac n’ Cheese
From Cuisine at Home
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

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.

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.

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.

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.

Check her full recipe and the blog now!!

{ 1 comment… read it below or add one }

1 Lisa@The Cutting Edge of Ordinary October 13, 2010 at 4:41 pm

Awwww thanks for the link love. Hope you feel better soon so you can gobble some of this up!


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