Baked Gnocchi Mac And Cheese Recipes

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GNOCCHI MAC AND CHEESE RECIPE BY TASTY



Gnocchi Mac And Cheese Recipe by Tasty image

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.

Provided by Betsy Carter

Categories     Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
⅓ cup all purpose flour
1 teaspoon garlic powder
1 teaspoon dijon mustard
1 cup heavy cream
2 cups whole milk
1 ½ teaspoons fresh thyme leaf
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded white cheddar cheese
1 ½ cups grated parmesan cheese, divided
32 oz store-bought gnocchi
1 cup panko bread crumbs

Steps:

  • Preheat the oven to 350°F (180°C).
  • 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.
  • 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.
  • Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
  • In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
  • Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
  • Sprinkle the bread crumb mixture evenly over the gnocchi.
  • Bake the gnocchi for 25-30 minutes, until the sauce is bubbling and the top is golden brown.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 66 grams, Fat 41 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams

BAKED GNOCCHI MAC AND CHEESE



Baked Gnocchi Mac and Cheese image

I whipped up this baked gnocchi tonight on a whim and it's so deliciously creamy and buttery--I think the only way mac and cheese could be better is to add potatoes. This recipe covers all the comfort food bases for me.

Provided by magicallydelicious

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package potato gnocchi
3 tablespoons butter, divided
1 ½ tablespoons all-purpose flour
1 ¼ cups milk
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper, or to taste
¾ cup shredded Cheddar cheese, divided
½ cup shredded mozzarella cheese
½ cup panko bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
  • Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
  • Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 18.2 g, Cholesterol 48.1 mg, Fat 16 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 9.9 g, Sodium 343.8 mg, Sugar 2 g

GNOCCHI MAC AND CHEESE



Gnocchi Mac and Cheese image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup freshly grated sharp Cheddar
2 tablespoons roughly chopped fresh parsley
12 butter crackers (I like Ritz)
4 strips crisp cooked bacon
Kosher salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus additional as needed
1 cup canned butternut squash puree
2 teaspoons Dijon mustard
Freshly ground black pepper
Two 16-ounce packages gnocchi (see Cook's Note)
3 cups freshly grated sharp yellow Cheddar

Steps:

  • For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
  • For the mac and cheese: Bring a large pot of salted water to a boil.
  • Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.
  • Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
  • Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.

BAKED GNOCCHI WITH CHEESE



Baked Gnocchi with Cheese image

This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
Potato Gnocchi

Steps:

  • Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
  • Preheat oven to 400 degrees. Butter an 8-inch square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.
  • Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes

BAKED GNOCCHI WITH SAGE AND CHEESE



Baked Gnocchi with Sage and Cheese image

Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.

Provided by Culinary Ginger

Categories     Main Dish Recipes     Pasta

Time 2h35m

Yield 6

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, cut into large pieces
2 teaspoons salt, divided
1 ½ cups all-purpose flour, or more as needed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken stock, warmed
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
6 fresh sage leaves, finely chopped
1 pinch freshly ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
  • Dust 2 sheet pans with flour and set aside.
  • Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
  • Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  • Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
  • Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 56.4 g, Cholesterol 57.9 mg, Fat 19.1 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 1394.5 mg, Sugar 0.8 g

GNOCCHI MAC AND CHEESE



Gnocchi Mac and Cheese image

Provided by Valerie Bertinelli

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 heaping cup broccoli florets
Kosher salt
1/2 cup panko breadcrumbs
3 tablespoons unsalted butter
1/4 cup grated Parmesan
1 small garlic clove, minced
1 tablespoon all-purpose flour
1 1/2 cups whole milk
1 cup shredded sharp white Cheddar
1 cup grated Gruyere (about 3 ounces)
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 plum tomatoes, cut into 1/4-inch dice
One 16-ounce package dried gnocchi

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
  • Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
  • Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
  • Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.

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