Gnocchi Mac and Cheese

4.93 from 13 votes

Gnocchi Mac and Cheese is THE ultimate comfort food. Forget traditional macaroni and let those gnocchi balls ooze into the most delicious mac and cheese sauce imaginable!

Prep Time5

Cook Time35

Total Time40

Course: Dinner, Main Course

Cuisine: Original

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

12" Skillet & Wooden Spoon
Large Pot & Colander (for gnocchi)
Chopping Board & Sharp Knife
Whisk
Baking Dish
Grater
Jug

Ingredients

2lbs / 1kg Gnocchi

Sauce

5oz / 150g Streaky Bacon, diced
2.5 cups / 625ml Milk, at room temp
2 tbsp Unsalted Butter
2 tbsp Plain Flour
1 cup / 100g Cheddar, grated
1 cup / 100g Mozzarella, grated
3oz / 80g Parmesan, grated (save half for the topping)
1 tsp Dijon Mustard
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Salt & Black Pepper, to taste

Topping

1/2 cup / 30g Panko Breadcrumbs, or as needed
Parmesan
Salt & Black Pepper
Olive Oil Spray

Instructions

Preheat oven to 200C/400F.
Begin by frying your bacon in a pan over medium heat until crispy. Drain away excess fat if necessary (a couple of tsp left in the pan is fine).
Melt in 2 tbsp butter, then stir in 2 tbsp flour until a roux forms. Gradually whisk in your milk 1/2 cup at a time, stirring throughout to ensure no lumps form. Bring to a simmer for a few minutes to thicken.
Once thickened, add in 1/4 tsp garlic powder, 1/4 tsp onion powder and 1 tsp dijon mustard. Stir to blend, then turn off the heat and add in 1 cup cheddar, 1 cup mozzarella and 1/2 your parmesan. Taste test for salt and pepper.
Meanwhile, pop your gnocchi in salted boiling water and cook for 1-2mins. Do not cook for the full packet instruction time, take at least 1 minute off. It still needs to be fairly firm, this is just to remove the starch and cook through slightly. Drain and combine with your cheese sauce. Pour into an oven safe dish.
Top with other half of parmesan, then 1/2 cup breadcrumbs, followed by a pinch of salt and pepper then spray with oil to finish.
Pop in the oven for 20mins or until golden on the top and bubbling in the centre.

Video

Notes

a) Pasta Sub - You if you want to sub the gnocchi for regular pasta, then use 10.5oz/300g. Same advice as the gnocchi, make sure the pasta is only just cooked when you drain and add to the sauce. Do not cook the pasta for the full recommended packet instruction.

b) Salt - Cheese, especially parmesan, can be fairly salty so just be careful how much you use to season the gnocchi, sauce and topping. With the same token ensure it is unsalted butter you are using.

c) Gnocchi Timing - It's essential not to over-boil the gnocchi before you add it to the sauce and bake. The aim of the game is to boil it just enough to release some starch, but not enough where it fully cooks. As soon as the first gnocchi floats to the top of the boiling water, drain and add to the sauce. If you over-boil the gnocchi it's going to go mushy once it's baked!

d) Breadcrumbs - Panko breadcrumbs work great here, which you can find in most supermarkets.

e) Updated - I uploaded this recipe in 2018, since then have updated the photos and video. I also slightly reduced the amount of onion/garlic powder.

Nutrition