Gnocchi Mac and Cheese
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6-8 servings
- 2 (1-pound) packages DeLallo mini potato gnocchi or 3 (12-ounce) packages DeLallo gluten-free potato and rice gnocchi
- 3 tablespoons cornstarch
- 1 cup vegetable or chicken stock
- 2 tablespoons butter or DeLallo extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup milk, warmed
- 1 1/4 cups freshly-grated fontina cheese
- 1 cup freshly-grated sharp cheddar cheese
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon finely-ground black pepper, or more to taste
- optional toppings: finely-chopped fresh parsley or basil, extra Parmesan cheese
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Preparation
Step 1
Cook the gnocchi in a large stockpot of generously-salted boiling water, according to package instructions. Drain and set aside.
Step 2
Meanwhile, as you are waiting for the water to come to a boil and for the gnocchi to cook, make your cheese sauce. Begin by whisking the cornstarch and the vegetable/chicken stock together in a small bowl until the cornstarch is completely dissolved. Set aside. (Be sure that the stock is room temperature or cooler, otherwise the cornstarch will not dissolve.)
Step 3
Heat butter or olive oil in a (separate) large saucepan or saute pan over medium heat. Add garlic and saute for 1-2 minutes, stirring occasionally, until fragrant. Stir in the cornstarch mixture, and whisk until combined. Add in the milk, and whisk until combined. Continue cooking, whisking constantly, until the mixture reaches a low boil. Then remove from heat, and stir in the cheeses until they are melted and smooth. Season the sauce with salt and pepper, to taste.
Step 4
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.
Step 5
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Chef's notes
*If you are making this recipe gluten-free, be sure to use DeLallo’s gluten-free gnocchi. Otherwise, their traditional mini potato gnocchi are not gluten-free.
