Baked Gnocchi Mac n’ Cheese

A Jerry James Stone Recipe


  • 1 pound gnocchi, cooked as instructed
  • Simple Cheese Sauce, using Gruyere, Fontina and Parmesan
  • ¼ cup bread crumbs
  • Salt, to taste
  • Pepper, to taste
Jump to instructions
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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
  • 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
  • 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.
  • 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
  • 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
  • Bake the dish at 350 degrees for about 20 minutes, until the cheese sauce begins to boil and becomes golden.
  • Let the dish cool for a few minutes before serving. Enjoy!
    Baked Gnocchi Mac n Cheese 3