Gnocchi Mac 'n' Cheese

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 16
Calories 263, total fat 14 G., saturated fats 7 G., proteins 11 G., carbohydrates 22 G., fiber 2 G., cholesterol 47 mg, sodium 361 mg, sugar 2 G.

If you love macaroni and cheese sauce, you'll definitely love this version using Italian gnocchi instead of traditional pasta. Soft potato dough balls coated in a thick, gooey cheese sauce are sure to impress! You can use either homemade or store-bought gnocchi. Before serving, top the mac and cheese with a crisp topping of crushed crackers, fried bacon, cheddar, and fresh parsley and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

0.5 cup freshly grated sharp cheddar
2 tbsp coarsely chopped fresh parsley
12 butter crackers (such as Ritz)
4 crispy strips of fried bacon

Mac and cheese

1 tbsp unsalted butter
1 tbsp. premium flour
2 cups whole milk + more as needed
1 cup canned butternut squash puree
2 teaspoons Dijon mustard
2 packages of 450 g. gnocchi (see Note)
3 cups freshly grated sharp yellow cheddar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cheddar cheese, parsley, crackers, bacon, butter, premium flour, milk, pumpkin puree, Dijon mustard, gnocchi (dumplings)

Cooking the dish according to the recipe:

Topping:

Combine the cheese, parsley, crackers, and bacon in a food processor. Process until the mixture resembles breadcrumbs. Set aside.
Mac and cheese:

In a large saucepan, bring salted water to a boil.

In a large skillet over medium heat, melt the butter. Add the flour and stir, cooking for about 2 minutes. Stir in the milk. pumpkin puree, mustard, 1 teaspoon salt, and 0.5 teaspoon black pepper. Reduce heat to low and simmer, stirring constantly, until the sauce thickens, 2-4 minutes.
Meanwhile, drop the gnocchi into boiling water. Cook for 2-3 minutes, then drain.
Stir the cheese into the milk sauce until completely melted. If the sauce is too thick, add a little milk. Add the gnocchi and toss to coat. Sprinkle with the toppings and serve straight from the pan.

Note

Any gnocchi will work for this recipe: fresh, frozen, or shelf-stable. Cook them according to package directions.