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Gnocchi Mac and Cheese
Gnocchi Mac and Cheese Erin McDowell

Jeans and tees. Chips and guac. Will and Jada. Some pairings just make sense. Others are less obvious but equally (if not more) delightful. Case in point: gnocchi mac and cheese. We love each food on its own, but cover those light pillows of dough (store-bought or homemade) in a creamy cheese sauce and you’ve got pure magic.

Makes 4 servings
Start to Finish: 45 minutes

Ingredients

1½ pounds prepared gnocchi (or 1 recipe ricotta gnocchi; see note below)

3 tablespoons unsalted butter

½ sweet onion, minced

2 garlic cloves, minced

3 tablespoons all-purpose flour

2½ cups whole milk

2 cups shredded cheddar cheese

Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375°F. Lightly grease one 9-inch square baking pan or four individual-size baking dishes with nonstick spray.

2. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 4 to 5 minutes. Drain the gnocchi, then set aside. Return the pot to the stove.

3. In the same large pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

4. Add the flour to the pot and cook, stirring constantly, for 2 to 3 minutes. Add the milk gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, 2 to 3 minutes.

5. Stir in the cheese until it melts, then season the sauce with salt and pepper. Stir in the gnocchi, tossing to coat well in the sauce.

6. Pour the mixture into the prepared baking dish or divide it evenly among the four small dishes. (The recipe can be made up to this point and refrigerated until ready to bake and serve.) Bake until the sauce is bubbly and has thickened slightly, 10 to 15 minutes (30 to 40 minutes if baking right from the refrigerator). Serve immediately.

Note: If making the gnocchi from scratch, prepare through step 4 in this recipe, then pick up at step 3 in the mac and cheese recipe above.

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