Baked Gnocchi Mac n Cheese 4

Baked Gnocchi Mac n’ Cheese

Mac n' cheese is definitely a guilty pleasure. It almost feels wrong to eat it once you no longer live in a college dormitory; I said almost! But it's a favorite comfort food and I do not plan to give it up. You hear that waistline! Well, this recipe makes the dish feel a bit more "grown up" if you will.

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Ingredients

 1 pound gnocchi, cooked as instructed
 Simple Cheese Sauce, using Gruyere, Fontina and Parmesan
 ¼ cup bread crumbs
 Salt, to taste
 Pepper, to taste
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time15 minsCook Time30 minsTotal Time45 mins

Instructions

1

Create a roux by warming the two tablespoons of butter in a large skillet and adding the one tablespoon of flour. Mix well until all of the flour is incorporated.

Roux 2

2

Slowly add in the milk. Once the flour, butter and milk have combined, add both the Fontina and Gruyere cheeses. I myself had to shred more cheese at this point, as someone had been nibbling on it. Yes, I mean you Franny!

Shredded Cheese 2

3

At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.

4

In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered. If you want to eat one or two, I won’t tell.

Gnocchi Mac n Cheese 1

5

Transfer the cheese-covered gnocchi to a baking dish large enough to spread it out into a single layer. Then lightly top it with parmesan cheese and bread crumbs.

bread crumbs baked mac n cheese 1

6

Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.

7

Let the dish cool for a few minutes before serving.

Enjoy!

Baked Gnocchi Mac n Cheese 3

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 pound gnocchi, cooked as instructed
 Simple Cheese Sauce, using Gruyere, Fontina and Parmesan
 ¼ cup bread crumbs
 Salt, to taste
 Pepper, to taste

Directions

1

Create a roux by warming the two tablespoons of butter in a large skillet and adding the one tablespoon of flour. Mix well until all of the flour is incorporated.

Roux 2

2

Slowly add in the milk. Once the flour, butter and milk have combined, add both the Fontina and Gruyere cheeses. I myself had to shred more cheese at this point, as someone had been nibbling on it. Yes, I mean you Franny!

Shredded Cheese 2

3

At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.

4

In a large mixing bowl, toss the cooked gnocchi with the cheese sauce so that it is fully covered. If you want to eat one or two, I won’t tell.

Gnocchi Mac n Cheese 1

5

Transfer the cheese-covered gnocchi to a baking dish large enough to spread it out into a single layer. Then lightly top it with parmesan cheese and bread crumbs.

bread crumbs baked mac n cheese 1

6

Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.

7

Let the dish cool for a few minutes before serving.

Enjoy!

Baked Gnocchi Mac n Cheese 3

Baked Gnocchi Mac n’ Cheese