Three Cheese Gnocchi Mac & Cheese

Three cheese gnocchi mac and cheese is easy, peasy, and oh so cheesy. Pillowy potato dumplings tossed in a rich cheese sauce is the very definition of comfort food that you will want to make over and over again.

We are talking about two of the best, most comforting foods known to man rolled into one incredible combination.

Seriously.

Fluffy potato gnocchi basking in a rich, creamy cheese sauce worthy of gracing the plate of even the haughtiest of Mac & Cheese snobs.

Fill ‘er up, and I’m already calling dibs on seconds.

And I’m sure you will too as soon as you try this!

Ingredients

To make this you’ll need:

• Gnocchi– I recommend the dried gnocchi you can find near the pasta and not the kind you can find in the frozen food section.
• Cornstarch– For thickening
• Chicken broth– You could substitute water or vegetable broth to keep it vegetarian.
• Garlic– Freshly minced garlic and plenty of it!
• Half and half– Or whole milk. Either way, warm it.
• Cheese– Shredded fontina, sharp cheddar, and Parmesan.
• Salt and pepper– To taste.
• Fresh herbs– Chopped parsley or basil for topping. Optional but highly recommend.

How to Make

This is pretty much like making regular mac and cheese but with gnocchi instead of macaroni noodles.

To do it, cook the gnocchi according to package instructions.

Drain it and set it aside.

While the gnocchi cooks, get started on the cheese sauce.

Stir together the cornstarch and the broth to form a slurry in a small bowl until it’s evenly combined.

Set it aside.

Then, heat the butter over medium heat in a large skillet over medium heat.

When then butter has melted, saute the minced garlic, stirring constantly for about 1-2 minutes or until it just becomes fragrant.

Then whisk in the cornstarch mixture.

After it forms a roux, slowly whisk in the milk a little bit at a time.

Continue cooking, whisking constantly, until the mixture reaches a low boil.

As soon as it reaches a low boil, remove it from the heat and stir in the cheeses until they melt and the cheese sauce is smooth.

Season the sauce with salt and pepper, to taste, if desired.

Add the cooked gnocchi to the cheese sauce and stir the gnocchi gently until they’re completely coated in sauce.

Serve immediately, with a sprinkle of finely chopped, fresh basil and/or parsley and a sprinkle of shredded Parmesan.

Enjoy!

Can I make gnocchi mac and cheese with pancetta?

Absolutely!

To do that, just cook the pancetta first and use the fat you render from the pancetta instead of butter to saute the garlic.

Storing leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Tips and Tricks

• Don’t overcook the garlic. To keep from doing this, stir constantly and add the slurry mixture as soon as the garlic is fragrant. It happens really quick!
• Whisking in the milk a little at a time keeps the sauce smooth and velvety.
• You’ll do best using half and half or whole milk. Avoid lower fat milk or the sauce won’t be a luxurious and thick.

Other Mac and Cheese Recipes

3 cheese gnocchi mac and cheese is a delightful spin on a classic dish.

Make it today and enjoy!

Looking for other mac and cheese recipes?

Try these reader favorites:

• BLT Mac & Cheese
• Breakfast Macaroni & Cheese
• Pumpkin White Cheddar Mac & Cheese
• Fried Mac & Cheese Balls
• Pimento Cheese Mac & Cheese
• Creamy Tomato Soup Mac & Cheese
• Buffalo Mac & Cheese

If you’ve tried this THREE CHEESE GNOCCHI MAC & CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

3 Cheese Gnocchi Mac & Cheese

Three cheese gnocchi mac and cheese is easy, peasy, and oh so cheesy. Pillowy potato dumplings tossed in a rich cheese sauce is the very definition of comfort food that you will want to make over and over again.

4.06 from 18 votes

Print Pin Rate

Course: Dinner, Entree, Main Course, Pasta, Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 568kcal

Author: Meaghan @ 4 Sons R Us

Cook ModePrevent your screen from going dark

Ingredients

• 2 16 oz pkgs potato gnocchi
• 3 tbsp cornstarch
• 1 cup chicken broth
• 2 tbsp butter
• 3-4 tsp minced garlic
• 1 cup half and half or milk (warmed)
• 1 1/4 cups shredded fontina cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese
• salt & pepper to taste
• finely-chopped fresh parsley or basil for topping

US Customary - Metric

Instructions

• Cook the gnocchi according to package instructions. Drain and set aside.
• While the gnocchi cooks, get started on the cheese sauce: In a small bowl, stir together the cornstarch and the broth until evenly combined and set aside.
• In a large skillet, over medium heat, heat the butter over medium heat. Add in the garlic and saute, stirring constantly, about 1-2 minutes. Stir in the cornstarch mixture, and whisk until combined and a roux has formed. Slowly stir in the milk a little bit at a time, and whisk until combined.
• Continue cooking, whisking constantly, until the mixture reaches a low boil. Then remove from heat, and stir in the cheeses until they too are melted and the cheese sauce is smooth. Season the sauce with salt and pepper, to taste, if desired, and remove from heat.
• Transfer the cooked gnocchi to the cheese sauce stirring until they're completely coated. Serve immediately, with a sprinkle of finely chopped, fresh basil and/or parsley and a sprinkle of shredded Parmesan, if desired.

Notes

• Don't overcook the garlic. To keep from doing this, stir constantly and add the slurry mixture as soon as the garlic is fragrant. It happens really quick!
• Whisking in the milk a little at a time keeps the sauce smooth and velvety.
• You'll do best using half and half or whole milk. Avoid lower fat milk or the sauce won't be a luxurious and thick.

Nutrition

Calories: 568kcal | Carbohydrates: 61g | Protein: 22g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1190mg | Potassium: 107mg | Fiber: 4g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 6mg

Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

recipe adapted from Gimme Some Oven

recipe originally published November 18, 2015