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a wooden spoon scooping three cheese gnocchi mac and cheese out of a black skillet
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4.18 from 23 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Entree, Main Course, Pasta, Side Dish
Cuisine: American
Servings: 6
Calories: 568kcal
Author: Meaghan @ 4 Sons R Us

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