Gnocchi Mac and Cheese

I found this recipe on Pinterest linked to this blog.

Ingredients:-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

After reading my blog posts up to this point, you know that I am a poor college student and I often substitute ingredients. I still have Gruyere from when I made the recipe of Soft Boiled Eggs, but for the Pamigianio-Reggiano and the fontina  I used an Italian blend which included those three cheese plus three more.

Preheat the oven to 375.

And cook the gnocchi according to the package -- the one I bought said to cook for about four minutes, which is when the gnocchi will begin to float.

Drain the gnocchi and put it single layer into a greased pan.


Melt butter in a sauce pan, then add garlic and stir until aromatic.

Whisk in flour until a bubbly sauce forms.

Then whisk in milk and dijon.

Whisk until thicken, then add Gruyere and fontina cheeses.

Once the cheese is melted add salt and pepper to taste.

Pour the cheese sauce over the gnocchi.

Add additional Parmesan and Romano cheese to the top. 

Bake about 25 minutes, then let stand for a few minutes as sauce will be extremely hot and bubbling.

Like with the Pirogoi Casserole from last night, this Gnocchi Mac and Cheese wasn't bad, but it was mediocre. I like my food to have more flavor profiles and the main taste here seemed to be the Dijon mustard.

My boyfriend suggested that it would potentially be better with toasted bread crumbs on top to add some crunch.

Probably not a recipe I would try again.


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