Gnocchi Mac and Cheese

Mac and cheese is a comfort food that can be made into many tantalizing variations. It’s easy to switch up ingredients to create different flavor profiles, but one particular swap that my family thinks is one of the best is gnocchi mac and cheese. This version features tender gnocchi potato dumplings instead of pasta (so maybe it should be called gnocchi and cheese?). Gnocchi are folded into a savory cheese sauce made with fontina, mozzarella and Asiago cheeses—a combination that offers both flavor and a smooth, melting texture.

The casserole is topped with a crunchy Parmesan bread crumb mixture that bakes to golden brown. Each bite combines the al dente texture of gnocchi, the creamy cheese and the crispiness of cheesy bread crumbs. This is the newest addition to our list of favorite mac and cheese recipes.

Ingredients for Gnocchi Mac and Cheese

• Gnocchi: Although they’re often on the same store shelves as pasta, gnocchi are actually tiny quick-cooking dumplings made from potatoes. They can also be found in the freezer case.
• Cheeses: The rich sauce for mac and cheese gnocchi is made with three Italian cheeses. Fontina cheese has a nutty flavor and melts smoothly. Asiago cheese adds a sharp and distinct flavor, while mozzarella creates a creamy, thick texture. The toasty topping is made with yet another cheese: Parmesan. Grate the cheese yourself for the smoothest texture once melted and the best flavor.
• Milk: Whole milk is used to create a white sauce or bechamel, one of the five mother sauces that every chef has in their repertoire. In this mac and cheese recipe, grated cheese is folded into the white sauce.
• Flour: Use all-purpose flour to make a simple roux, which helps thicken the rich cheese sauce.
• Butter: Butter is a part of the roux, but melted butter is also part of the bread crumb topping. You can use salted or unsalted butter for both.
• Spices: The savory sauce gets its flavor from the cheeses as well as seasonings like white pepper, rubbed sage, garlic powder, dry mustard and salt.
• Bread crumbs: I prefer to use panko bread crumbs in this mac and cheese. The extra-coarse texture gives the topping extra crunch once baked.
• Olive oil: I toss the cooked gnocchi with a small amount of olive oil to prevent them from sticking together before adding them to the cheese sauce.

Directions

Step 1: Boil the gnocchi

Preheat the oven to 350°F, and grease a 13×9-inch baking dish.

Bring a large pot of water to a rolling boil, and then add 2 teaspoons of salt to the water. Pour in the gnocchi and cook them for half the time listed on the package directions. (This will be one to two minutes.) Drain the gnocchi immediately and transfer them to a large bowl. Gently toss the gnocchi with olive oil so that they don’t stick together. Set them aside.

Editor’s Tip: The gnocchi are only partially cooked in this step, allowing them to finish cooking in the cheese sauce while baking so they won’t end up mushy.

Step 2: Begin the sauce

Melt the butter in a Dutch oven or large pot set over medium heat. Whisk the ground mustard, white pepper, rubbed sage, garlic powder and salt into the melted butter. Then, whisk in the flour. Whisk the mixture constantly until lightly browned, one to two minutes.

Next, slowly whisk in the milk. Bring it to a simmer, whisking constantly to prevent it from burning on the bottom. Cook until thickened, four to five minutes.

Editor’s Tip: Once the milk reaches a simmer, watch it closely; as soon as it begins to thicken, pull the pan off the heat.

Step 3: Add the cheese and gnocchi

Add the grated fontina, mozzarella and Asiago cheeses to the sauce, and stir until they’re melted and the sauce is smooth.

Stir the gnocchi into the cheese sauce, then pour it all into the greased 13×9-inch baking dish.

Step 4: Make the topping

In another bowl, stir the panko bread crumbs, melted butter and grated Parmesan cheese together. Sprinkle the mixture in an even layer over the top of the gnocchi.

Step 5: Bake

Slide the pan into the preheated oven and bake for 30 to 35 minutes. When the gnocchi mac is done, the bread crumbs should be golden brown and the cheese sauce bubbling. Let the gnocchi mac and cheese cool slightly, then serve.

Gnocchi Mac and Cheese Variations

• Add ham: Stir cubed smoked ham into the cheese sauce with the gnocchi for extra protein and flavor.
• Bake it with bacon: Cooked and crumbled bacon can be stirred into the cheese and gnocchi mixture before baking, or it can be part of the crunchy bread crumb topping.
• Flavor it with onions: Sir sauteed diced onions into the cheese sauce. Or, take it even further by adding slow-simmered, sweet caramelized onions to this mac and cheese.
• Try other seasonings: Give mac and cheese gnocchi a kick with a little cayenne pepper or smoked paprika. A sprinkle of Italian herb blend with the sage would be a delightful addition to the dish as well.
• Go with some garlic: Saute minced garlic in butter to soften the flavor slightly, then fold the garlic into the cheese sauce.
• Make it with chicken: For a more filling mac and cheese, fold a cup of cubed cooked chicken into the sauce with the gnocchi.
• Try adding mushrooms: Cook sliced mushroom varieties like porcini, cremini or portobello in butter until they’re soft, and then add them to the mac and cheese mixture.

How to Store Gnocchi Mac and Cheese

If you find yourself with some leftover gnocchi mac and cheese, allow it to cool to room temperature. Cover the pan tightly with food wrap, or transfer the mac and cheese to smaller food storage containers. Store the mac and cheese in the refrigerator.

How long does gnocchi mac and cheese last?

When stored in the fridge in a covered container to prevent it from drying out, the gnocchi mac and cheese will last up to three days.

Can you freeze gnocchi mac and cheese?

Because the gnocchi has a delicate texture, it’s best not to freeze the baked gnocchi mac and cheese. Freezing and then thawing will make the dumplings more likely to fall apart and be mushy.

How should you reheat gnocchi mac and cheese?

The baked mac and cheese gnocchi can be warmed up in the oven or microwave. For the oven, use foil to cover the mac and cheese in a casserole dish, then bake it at 350° until it’s heated through. For the microwave, loosely cover the dish and zap the mac and cheese in 30- to 45-second bursts until it’s warm, stirring after each burst.

Gnocchi Mac and Cheese Tips

Can you use homemade gnocchi for mac and cheese?

Yes, your homemade gnocchi will make this mac and cheese even more delicious. One thing to keep in mind is that gnocchi made from scratch is much lighter and more delicate than store-bought, packaged gnocchi. Because of this, you should skip partially cooking the gnocchi in water. Instead, add homemade gnocchi directly to the cheese sauce so that they’ll cook during baking.

Another option to protect the texture of homemade gnocchi is to skip the baking altogether. Cook the gnocchi in boiling water for one to two minutes or until they float to the surface. Drain the dumplings, stir them into the cheese sauce and serve immediately.

What else can you serve with gnocchi mac and cheese?

Gnocchi mac and cheese is a very rich dish, so it makes sense to pair it with sides that are fresh or light. Try a veggie side like green beans with garlic, a simple green salad or sauteed zucchini. You can also turn this mac and cheese into a side and serve it alongside air-fryer chicken cutlets or Italian meat loaf. On a cold day, mac and cheese gnocchi alongside a bowl of roasted tomato soup would be comforting and cozy!