Two comfort-food classics, one magical mashup! Pillowy gnocchi covered in a creamy cheese sauce is truly a Tasty dream come true. Trust us, you’ve never had mac and cheese like this before.
Cook Time
35 minutes
Total Time
55 minutes
Yield
8 servings
Ingredients
10 tablespoons unsalted butter, divided
⅓ cup all purpose flour (40 g)
1 teaspoon garlic powder
1 teaspoon dijon mustard
1 cup heavy cream (240 mL)
2 cups whole milk (480 mL)
1 ½ teaspoons fresh thyme leaf
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 ½ cups shredded mozzarella cheese (150 g)
1 ½ cups shredded white cheddar cheese (150 g)
1 ½ cups grated parmesan cheese (165 g), divided
32 oz store-bought gnocchi (910 g)
1 cup panko bread crumbs (115 g)
Nutrition Info
Calories 636
Fat 36g
Carbs 64g
Fiber 9g
Sugar 5g
Protein 16g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
3. Step
Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
4. Step
Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
5. Step
In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
6. Step
Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
7. Step
Sprinkle the bread crumb mixture evenly over the gnocchi.
8. Step
Bake the gnocchi for 25–30 minutes, until the sauce is bubbling and the top is golden brown.
