Saturday, December 19, 2015

Gnocchi Mac & Cheese

Gnocchi Mac & Cheese

This is so EASY to prepare, (I posted the directions in an easy-to-follow manner).  The one thing you must remember is to prep the ingredients while you wait for the water to come to a boil and gnocchi to cook because the pasta cooks in 2-3 minutes!

By the way, don't let the word gnocchi scare you away.  This pasta (which has potato in it) is found right there with the rest of the pasta in the grocery store.

The special cheese in this recipe, fontina cheese?  So creamy and delicious.  Very smooth.  You can find it in the deli section of your grocery store.  It's kind of pricey, but the rest of the ingredients cost very little.


* 2 (1 pound) packages of potato gnocchi
* 3 tbsp cornstarch
*1 cup vegetable or chicken broth (make sure this is room temperature!)
*2 tbsp butter
*3 cloves garlic, minced
*1 cup milk, warmed
*1 1/4 cups freshly-grated creamy, white cheddar cheese
*1 cup freshly-grated sharp cheddar cheese (I used the bagged stuff)
*1/2 cup freshly-grated Parmesan cheese
*1/2 tsp salt, or more to taste
*1/4 tsp finely-ground black pepper, or more to taste
*(optional toppings: finely-chopped fresh parsley or basil, extra Parmesan cheese)


1.) Bring a large stockpot of water to boil and cook the gnocchi according to package instructions.  Strain and set aside.

2.) While you wait for the water to boil, make your cheese sauce.  Begin by whisking the cornstarch and the vegetable stock together in a small bowl until the cornstarch is completely dissolved.  Set aside.

*Be sure that the stock is at room temp for the cornstarch to fully dissolve.

3.)  Prep your cheeses at this time if you have not already done so.  Set aside.

4.)  Heat the butter in a large saucepan over medium heat.  Add garlic and salute for 1-2 minutes, stirring occasionally.

5.)  Stir in the cornstarch mixture, and whisk until combined.

6.)  Add the  milk, and whisk until combined.  Continue cooking, whisking constantly, until the mixture reaches a low boil.

7.)  Remove from heat, and stir in the cheese until they are melted and smooth.  Season the sauce with salt and pepper to taste.

8.)  Combine the cooked gnocchi and cheese sauce in the large stockpot, and toss together until the gnocchi are evenly coated.  Serve immediately, topped with optional toppings if desired.

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 8 (small portions)

I just experimented with this new recipe hoping it would be a nice side dish for a new Christmas menu I put together.  The family liked it and thought it was a keeper.

My husband is not a fan of mac & cheese but did mention that this was the best he's tried so far.


~  Patty  ~

1 comment:

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