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.
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.
Gnocchi Mac and Cheese
- 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
- 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.