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Gnocchi Mac and Cheese Recipe

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere is easy to execute and perfect for a family weeknight dinner.

Blue casserole with gnocchi mac and cheese garnished with parsley

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Because Italians do it better, that’s why 😉

Though fontina and gruyere make magic in this gnocchi mac and cheese, you might want to experiment with other combinations, like smoked mozzarella or sharp cheddar instead, and serve with crispy bacon bits on top.

You might want to stir in a cup of crab meat, or leftover plain chicken for the not yet vegetarians, before finishing under the broiler flames for a nice crunchy top. Whatever the case, you really can’t go wrong with a gooey, cheesy meal, right ?

Start on the stove top, finish under the broiler, done in 30 minutes kids!

Believe it or not, this recipe has been ready for you since last fall, and finally here you have, ready to rock your weekend and your tastebuds. 

Serving of gnocchi mac and cheese out of a blue casserole dish

Blue casserole with gnocchi mac and cheese garnished with parsley
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Gnocchi Mac and Cheese

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner. 
Course Side Dishes
Cuisine Italian American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 507kcal
Author Florentina

Ingredients

  • 1 lb gnocchi
  • 1 c fontina cheese grated
  • 1/2 c gruyere cheese grated
  • 1/4 c parmigiano reggianno cheese grated
  • 1 c whole milk organic
  • 2 tbsp organic butter salted
  • 2 tbsp all purpose flour
  • 1 clove garlic grated
  • 1/c c Italian parsley roughly chopped
  • 1/4 tsp black pepper + more to taste

Instructions

  • Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.
  • In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined. 
  • Start adding the warm milk and keep whisking until thickened, a couple minutes.
  • Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.
  • Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)
  • Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top. 
  • Garnish with the parsley and serve with freshly cracked black pepper on top. 

Nutrition

Calories: 507kcal | Carbohydrates: 47g | Protein: 22g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 881mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 514mg | Iron: 4.4mg

 

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Gnocchi Zuppa Toscana

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Homemade Beef Stew

Ricotta Baked Gnocchi

Filed Under: Pasta, Sides, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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