Gnocchi Mac and Cheese


  • 1 pound purchased or homemade gnocchi
  • 2 Tablespoons butter
  • 2 teaspoons garlic, finely chopped
  • 1 Tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/3 cup shredded sharp Cheddar cheese
  • 1/3 cup shredded Swiss cheese
  • Salt and white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano


  • Preheat oven to 375.
  • Prepare gnocchi according to package directions.
  • Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
  • Melt butter in a medium saucepan over medium heat.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.
  • Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
  • Combine cheese in a bowl, then add by the handful to milk mixture, stirring until melted before adding the next handful.
  • Once all cheese is melted, season sauce with salt and pepper.
  • Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
  • Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.

Adapted from:



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