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Three Cheese Mac and Cheese Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in a comforting twist on classic mac and cheese with this Three Cheese Mac and Cheese Gnocchi recipe. Featuring pillowy potato gnocchi smothered in a rich, creamy sauce made from cheddar, parmesan, and mozzarella cheeses, this dish bakes to golden perfection and offers a satisfying blend of cheesy goodness and soft texture in every bite.

Ingredients

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup freshly grated parmesan cheese

Main

  • 1 pound uncooked potato gnocchi
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third section to ensure even baking and browning of the cheese topping.
  2. Make Roux: Melt the butter in an oven-safe skillet over medium heat. Stir in the flour and cook, stirring frequently, until the mixture becomes fragrant with a nutty aroma and turns a light golden brown, approximately 3 minutes. This forms the base for your cheese sauce.
  3. Add Milk and Seasonings: Gradually whisk in the whole milk, making sure to blend smoothly without lumps. Add garlic powder, mustard powder, and salt. Continue whisking consistently for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon, resembling an Alfredo sauce consistency. Avoid letting the milk scorch by stirring continuously.
  4. Incorporate Cheeses and Gnocchi: Remove the skillet from heat. Stir in the shredded cheddar cheese and grated parmesan until melted and smooth. Then fold in the uncooked potato gnocchi, ensuring they are evenly coated in the cheese sauce.
  5. Add Mozzarella and Bake: Sprinkle the shredded mozzarella evenly over the top of the gnocchi mixture. Place the skillet in the preheated oven and bake uncovered for 20 minutes, allowing the cheese sauce to thicken and the dish to meld.
  6. Broil to Brown: After baking, switch the oven to broil and cook for a few minutes to brown and bubble the mozzarella topping. Watch closely to prevent burning, achieving a golden, crispy cheese crust.
  7. Cool and Serve: Remove from the oven and let it cool for 5 minutes before serving to allow the sauce to set slightly and prevent burns.

Notes

  • This recipe uses an oven-safe skillet, such as a cast-iron skillet, to go directly from stovetop to oven.
  • Be sure to whisk continuously when adding milk to avoid lumps and prevent the sauce from burning.
  • Adjust salt and seasoning to taste, especially if using salted butter or cheeses.
  • The broil step is optional but recommended to achieve a golden cheese crust.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.

Find it online: https://dishrise.com/three-cheese-mac-and-cheese-gnocchi-recipe/