Baked Gnocchi Mac ‘n’ Cheese


I told you I was a sucker for mac and cheese recipes. Recently I found a long list of recipes to try and copied and pasted 4-5 of them into my email to try for later. This was one, unique in the use of gnocchi in place of pasta. If you look at the picture though, it looks like pasta shells. However it’s not, as my wife found out when she had some. She came home late and didn’t ask about it and I didn’t volunteer it. It was a bit of a surprise.

The gnocchi is unique but wasn’t too bad. But I’m not sure that I’d want to try it again. It wasn’t really mac and cheese without having actual pasta. One of the main reasons that I decided to try this one is I had a package of gnocchi in the cupboard that needed to be used up.

This took a decent amount of time to make but part of that was my 5 year old helped with pretty much everything. So it was a little slower. But it is not hard to put together. One positive thing about this was that although it is a whole pound of gnocchi, it didn’t seem as much as a full pound of pasta so it made less.

1 pound gnocchi (potato or cheese, I had potato)
2 1/2 TBSP butter
1 small onion, chopped
1 1/2 TBSP flour
3/4 cup milk
1/3 cup cheddar cheese
1/3 cup mozzarella cheese
6 dashes each of salt and pepper
1/4 cup Parmesan cheese
1/4 cup bread crumbs
1/2 TBSP dried parsley

Preheat oven to 375 degrees. Grease a 2 or 3 quart baking pan. I used a 2 1/2 round one and it barely filled it so smaller may be better.

Cook gnocchi according to package instructions and rinse. Place in prepared pan.

In a medium skillet, heat butter over medium heat. Add onions and cook until fragrant and a bit translucent, about 3 minutes. Add in flour and whisk until bubbly.

Once bubbly, pour in milk and cook until the mixture is thick, about 2 minutes. Add in the cheddar and mozzarella cheese and remove from heat. Liberally season with salt and pepper. Pour cheese mixture over gnocchi. Stir to mix. Sprinkle with Parmesan cheese, bread crumbs and parsley.

Bake for at least 20 minutes, or until golden brown and bubbly.

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