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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


  • 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. 


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