I whipped up this baked gnocchi mac and cheese recipe tonight on a whim and it's so deliciously creamy and buttery — I think the only way mac and cheese could be better is to add potatoes. This recipe covers all the comfort food bases for me.
Ingredients
- 1 package potato gnocchi , 16 ounce
- 2 tablespoons butter
- 1.5 tablespoons all-purpose flour
- 1.25 cups milk
- 2 tablespoons heavy cream
- 0.5 teaspoons ground black pepper , or to taste
- 0.25 teaspoons salt
- 0.75 cups shredded Cheddar cheese , divided
- 0.5 cups shredded mozzarella cheese
- 0.5 cups panko bread crumbs
- 1 tablespoon unsalted butter , melted
- 0.25 cups grated Parmesan cheese
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½- to 2-quart casserole dish.
-
3
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, black pepper, and salt; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in ½ cup Cheddar cheese and mozzarella cheese.
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4
Add gnocchi to the prepared casserole dish; cover with cheese sauce. Combine bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over casserole. Top with remaining ¼ cup Cheddar cheese and Parmesan cheese.
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5
Bake in the preheated oven until top is browned and cheese is bubbling, about 20 minutes.
Nutrition Facts
Per serving
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