Monday, October 13, 2014

New Recipe: Baked Three Cheese Gnocchi Mac & Cheese

This is the last of my new recipes from last week. I've always been intrigued by gnocchi and a little intimidated by it. Plus, most of the gnocchi dishes I've seen have either been served with a tomato based sauce (doesn't excite me) or a pesto (can't stand pesto). When I found this recipe for Baked Three Cheese Gnocchi Mac & Cheese it seemed very first-time-gnocchi-cooker-and-eater friendly. 

I was right! I love that the cheeses in it aren't crazy specialty cheeses, that always makes me more likely to make something. I got this dish ready to go the night before so I could just pop it in the oven when I got home and it could bake while Husband grilled some pork tenderloin and my beans cooked. We ate it as a side dish but I'm thinking it could totally hold it's own as a main dish.

Looking at this picture makes me sad because I know there
are no more leftovers in my fridge. (Also, I doubled the recipe...
that's why it's in the 9x13 casserole dish.)
Baked Three Cheese Gnocchi Mac & Cheese


  • 1 pound Potato Gnocchi (found in the pasta aisle)
  • 3 tablespoons butter
  • 1 1/2 tablespoons flour
  • 3/4 cup milk (I used skim)
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 2/3 cup shredded Parmesan cheese, divided
  • 1/4 cup bread crumbs
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley (or chopped fresh, if you want)
  1. Preheat your oven to 375 degrees and spray your casserole dish with cooking spray (If you're not doubling the above recipe, like I did, an 8x8 casserole dish should work. If doubling, use a 9x13 dish.) 
  2. Cook your gnocchi according to the package directions. Drain and transfer to your casserole dish. 
  3. Original recipe says to do this in a skillet but I used a sauce pan. In a medium sauce pan, melt butter then add your garlic and onion powder. Let that cook a few minutes to soften your garlic then add the flour and whisk until it's bubbly.
  4. Add the milk, salt, and pepper. Stir until its thickened (2-3 minutes?).
  5. Add the cheddar, mozzarella, and 1/3 cup Parmesan and remove from the heat. Continue to whisk until the cheese is melted. 
  6. Pour the cheese sauce over the gnocchi (you may have to mix it some). Top with the remaining Parmesan cheese, bread crumbs, and sprinkle with parsley. 
  7. Bake for 20 minutes or until the top is golden brown. Let stand a few minutes before serving...try not to attack the casserole pan with your fork while try to be patient.
Recipe Source: Living Better Together

  • Like I said, I love that this recipe uses "normal" cheeses. It's what made me pick it. I did shred the cheddar cheese & Parmesan cheese myself (I used a sharp white cheddar and fresh Parmesan) but my mozzarella was the pre-shredded in the bag kind. 
  • I love leftovers, that's why I doubled this. It reheated pretty well, a little greasy but that's normal with mac & cheese.
  • Grant didn't want to try this, he said "I don't like it". I ended up telling him that it was mac & cheese with special noodles (Is that a lie? I'm not sure). He ended up trying it and ate at least half of what I put on his plate and told me "Mmmm. That is good. Mama. You...are the best cooker." I think he got a popsicle that night.
  • I served this with THIS pork tenderloin recipe and some green beans (Grant's current favorite vegetable - he had two huge helpings that night). Awesome flavor and you can grill it or cook it in the oven (we've always grilled it but I like that the oven can be my back-up plan in case of rain).

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