Gnocchi Mac n' Cheese




This takes comfort food to a whole new level...wow.  I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese.  But this dish...oh my goodness this is the one.  The best mac n' cheese I have ever had.

The little gnocchi make this dish so light and airy and puffy....it's just....well, there are no words.

While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dish and it was still out of this world.  Not to mention a time saver. 

You just have to try it, you must!!!  We served it with our Noble Pig Pinot Noir and it was amazing.  Pinot Noir being the perfect food wine, it cut right through the fatty cheese with its acidic backbone.  It was just yummy together.

We can't wait to have this again.  Soon.




Preheat oven to 375o F. 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 Gruyere and fontina, 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 cheese is golden and bubbly, about 25 minutes. 




Let gnocchi rest for 5 minutes before serving.

Gnocchi Mac n' Cheese
From Cuisine at Home

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
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375o F. 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 Gruyere and fontina, 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 cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Wine Pairing; 2008 Noble Pig Pinot Noir

Posted by Noble Pig at Sunday, August 29, 2010 5:10 AM
Categories: .Entrée, .Side Dish

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