Gnocchi Mac & Cheese Recipe

I reimagined mac and cheese with pillowy gnocchi and a crisp parmesan-panko topping in my take on Creamy Cheesy Gnocchi Recipes.

I didn’t think potato gnocchi could deliver on the comfort-food promise until I made this version. It’s creamy and a little sneaky, the kind of dish that looks simple but keeps revealing surprises, like that crunchy Parmesan crust that makes you forget about every other casserole.

I’ve already added it to my Creamy Gnocchi Recipes favorites, and it slips perfectly into a Gnocchi Mac And Cheese Baked night when I need something that feeds a crowd. You’re gonna want to serve it twice the first night, maybe once for yourself later, because this one sticks in the memory.

Ingredients

• Potato gnocchi are pillowy carbs, modest protein; low fiber, great for comfort meals.
• Sharp cheddar adds tang, protein and calcium it’s got lots of fat and bold flavor.
• Cream cheese makes it super creamy, adds fat and mild tang, optional but nice.
• Whole milk gives body and calcium, heavy cream boosts richness and silkiness.
• Butter helps thicken and brown, gives buttery mouthfeel, mostly saturated fat though.
• Panko adds a crunchy salty topping, mostly carbs, toast in butter for flavor.
• Parmesan brings sharp umami and salt little goes far, great for finishing.

Ingredient Quantities

• 1 lb potato gnocchi, store bought
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream optional
• 4 oz cream cheese, softened optional
• 2 cups sharp cheddar, shredded (about 8 oz)
• 1 cup shredded mozzarella or fontina (about 4 oz)
• 1/2 cup grated Parmesan, divided
• 1 tsp Dijon mustard
• 1 tsp garlic powder or 1 clove garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg (a pinch)
• 3/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted (for topping)
• 1 tbsp olive oil optional, for searing gnocchi
• 2 tbsp chopped fresh parsley optional, for garnish

How to Make this

1. Preheat oven to 375F and grease a 9×9 or similar baking dish, set aside.

2. Bring a pot of salted water to a boil, cook 1 lb potato gnocchi just until they float, drain well. If you want extra texture, heat 1 tbsp olive oil in a skillet and quickly sear gnocchi 2 to 3 minutes until golden, then transfer to the dish. Dont overcook them or they’ll get gummy.

3. In a medium saucepan melt 3 tbsp unsalted butter over medium heat, sprinkle in 3 tbsp all-purpose flour and whisk 1 to 2 minutes until it smells toasty and pale golden.

4. Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream (optional), bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon.

5. Lower heat and stir in 4 oz softened cream cheese (optional) until smooth, then add 1 tsp Dijon mustard, 1 tsp garlic powder or 1 minced clove garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/8 tsp nutmeg. Taste and adjust seasoning.

6. Remove sauce from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella or fontina, then fold in 1/4 cup grated Parmesan until everything is melted and silky; shredding cheese by hand helps it melt better.

7. Toss the cooked gnocchi with the cheese sauce in the saucepan or directly in the baking dish so it’s evenly coated, spreading it out in an even layer.

8. Make the topping by mixing 3/4 cup panko breadcrumbs with the remaining 1/4 cup grated Parmesan and 2 tbsp melted unsalted butter, season with a pinch of salt; sprinkle evenly over the gnocchi.

9. Bake about 15 to 20 minutes until bubbly and the topping is golden; if you want extra brownness, broil 1 to 2 minutes but watch it closely so it doesnt burn.

10. Let rest 5 minutes, then sprinkle 2 tbsp chopped fresh parsley (optional) and serve warm.

Equipment Needed

1. 9×9 (or similar) baking dish, greased
2. Large pot for boiling the gnocchi
3. Colander or slotted spoon to drain them
4. Skillet for quick searing (optional)
5. Medium saucepan for the cheese sauce
6. Whisk for the roux and smoothing the sauce
7. Wooden spoon or heatproof spatula for stirring
8. Box grater to shred cheeses by hand
9. Measuring cups and spoons plus a small bowl for the panko topping
10. Oven mitts and a baking sheet to catch drips when broiling

FAQ

Gnocchi Mac & Cheese Recipe Substitutions and Variations

• 1 lb potato gnocchi: swap for cauliflower gnocchi (good if you want lower carb or gluten free, pan-sear to crisp it) or use small pasta like cavatappi or shells if you cant find gnocchi; cook normally, sauce clings a bit different.
• 2 cups whole milk + 1/2 cup heavy cream optional: replace both with 2 1/2 cups half and half for same creaminess, or use one 12 oz can evaporated milk plus 1 cup regular milk for a slightly richer but pantry friendly option.
• 2 cups sharp cheddar, shredded: sub in Gruyere or aged gouda for a nuttier, deeper flavor, or mix half cheddar half mozzarella if you want extra melty stretch while keeping sharpness.
• 3/4 cup panko breadcrumbs: use 3/4 cup crushed Ritz or buttery crackers for a richer crumb, or plain Italian breadcrumbs toasted in 2 tbsp butter or olive oil if you prefer finer texture.

Pro Tips

– Dont overcook the gnocchi. Cook until they just float, drain thoroughly, then either toss with a little oil or sear quick in a hot skillet so they hold their shape and dont turn gummy. Dont crowd the pan when searing or you wont get color.

– Use warm milk and add it slowly to the roux while whisking so you avoid lumps, and shred your cheese by hand so it melts smoother. If the sauce gets grainy, turn off the heat and stir in a splash of cream or milk to bring it back together.

– Toast the panko in the butter before you top the dish, or mix in a little olive oil and a pinch of smoked paprika for extra crunch and flavor. Doing this upfront gives a much better crisp than just dumping cold crumbs on top.

– Taste and adjust salt and acidity before baking. Dijon and a little sharp cheese brighten the whole thing, but the gnocchi and sauce both can need more salt than you think. Let it rest a few minutes after baking so the sauce thickens and you dont spill molten cheese.

– For make ahead: assemble and refrigerate up to a day, add a splash of milk if it looks tight, then bake from chilled (add a few extra minutes). Leftovers reheat better covered then finished under the broiler to re-crisp the top.