This Gnocchi Mac and Cheese is the perfect dinner recipe! Cheesy, creamy and topped with a parmesan and panko crust this recipe is going to become a family favorite, fast!
There’s nothing better than a cheesy and creamy gnocchi mac and cheese, except maybe a cheesy and creamy gnocchi mac and cheese that has a crunchy parmesan crust. A couple minutes of baking make the top golden brown and oh so delicious!
The secret to this super delicious comfort food recipe is using 3 different cheeses to make the cheese sauce. Cheddar, mozzarella and parmesan together to make the cheesiest mac and cheese of all.
The other great thing about this gnocchi mac and cheese recipe? It’s an adult favorite too! Since we change the traditional elbow pasta for a more refined gnocchi the result will be a dinner that will wow everyone
How to Make Gnocchi Mac and Cheese:
You start by sautéing the gnocchi for a couple of minutes until golden.
Then melt butter in a skillet. Add the flour and slowly pour in milk and broth.
Remove from fire, and add the cheddar, mozzarella and parmesan.
Pour the cheese sauce over the gnocchi
Melt some more butter, mix with panko and parmesan cheese and top the gnocchi.
Bake for 15 minutes and you are all set!
FAQ’s About Making This Gnocchi Mac and Cheese Recipe:
A: . You can add everything to your gnocchi mac and cheese! This recipe is super versatile so feel free to incorporate whatever you wish. Bacon is a delicious option, so it’s spinach. You can also add some hot sauce, extra cheese or even broccoli.
Q: What meat goes with mac and cheese? What goes good with mac and cheese as a side dish?
A:. The great thing about gnocchi mac and cheese is that you can serve it as a standalone dish!
However if you want to add some protein to your mac and cheese you can serve it with simple roasted meats. Roasted chicken and barbecued ribs are traditional options. Another great option is to serve your mac and cheese with a hearty salad.
Q: Can mac and cheese be frozen?
A: Believe it or not you can totally freeze mac and cheese. Just cook according to directions and before baking wrap tightly in plastic wrap. You can keep your gnocchi mac and cheese frozen for up to 2 months.
Once you are ready to serve your homemade frozen mac and cheese just take directly from the freezer to the oven and bake for 45 minutes or until crispy and bubbly.
Don’t be afraid to experiment and share your experiences in the comments to help others that may have the same question.
If you love this gnocchi mac and cheese recipe, spend a few minutes checking out these other amazing pasta recipes
Try a hearty and easy macaroni chili pasta It’s a cheap and easy recipe that’s filling and flavorful. It’s the perfect one pot meal!
Or make this pizza pasta bake! It’s a delicious twist to pizza made with a bed of noodles and a lot of cheese.
And if you prefer spicy meals then you need to try this spicy Italian sausage pasta. It only takes 20 minutes to make so it’s the perfect weeknight dinner.
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Since it is not hollow or thinly shaped, is also a dumpling. Gnocchi is boiled, just like pasta and potato dumplings. While it is usually served like a pasta, gnocchi is also at-home in recipes that call for dumplings.
Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.
Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.
It's all about the sauce. Put plenty of milk in that sauce and even add a little sour cream. The pasta will absorb some of the liquid, but not all of it and your sauce will be moist and cheesy. Lots of liquid and fat, parboiling your noodles, and crossed fingers.
Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
You can thank James Hemings, the enslaved chef of Thomas Jefferson, for the mac and cheese on your table. The truth behind America's favorite cheesy pasta dish.
Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.
The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside.
The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.
Gnocchi is a soft, pillowy pasta made with potatoes, and it's an extremely versatile dish. Classic gnocchi is typically served with a sauce made from browned butter and sage, but you can use almost any sauce you like with your pasta!
Oh yes, you don't always have to boil them and toss them with a sauce. You can pan-fry them to crispy, soft-centered delicious little bites that make a great alternative to fries or roasted potatoes which can take the best part of 40 minutes to 1 hour to prepare.
When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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