Gnocchi Mac and Cheese

Name: Gnocchi Mac and Cheese
Prep time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1/4 cup butter; 1/2 cup Progresso™ plain panko crispy bread crumbs; 2 packages (16 oz each) uncooked gnocchi; 1 cup milk; 1/2 cup heavy whipping cream; 1 clove garlic, finely chopped; 3 tablespoons Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1 cup shredded fontina cheese (4 oz); 1 cup shredded white Cheddar cheese (4 oz); 1/2 cup shredded Parmesan cheese (2 oz)

Save Recipe

Prep 40 min
Total 1 hr 5 min
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

This grown-up version of your childhood favorite is irresistibly cheesy—exactly how mac and cheese should be, but we took it up a notch (duh!) with creamy pockets of mashed potatoes stirred into the creamy sauce and a buttered bread crumb topping to make this genius gnocchi-style casserole.

by: Tablespoon Kitchens

Updated Jul 19, 2018

Ingredients

1/4 cup butter
1/2 cup Progresso™ plain panko crispy bread crumbs
2 packages (16 oz each) uncooked gnocchi
1 cup milk
1/2 cup heavy whipping cream
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup shredded fontina cheese (4 oz)
1 cup shredded white Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese (2 oz)

Steps

1

Heat oven to 350°F. Spray 8-inch (2-quart) glass baking dish with cooking spray.
2

In 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Stir in bread crumbs; cook 6 to 8 minutes, stirring constantly, until golden brown. Remove from skillet; set aside.
3

Cook and drain gnocchi as directed on package. Meanwhile, in 2-cup glass measuring cup, mix milk and whipping cream. In 4-quart or larger Dutch oven, melt remaining 2 tablespoons butter over low heat. Add garlic; cook about 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook and stir until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in fontina, Cheddar and 1/4 cup of the shredded Parmesan. Cook until melted, stirring occasionally. Stir gnocchi into cheese sauce. Remove from heat. Pour mixture into baking dish. Sprinkle bread crumbs and remaining 1/4 cup shredded Parmesan over pasta mixture.
4

Bake 20 to 25 minutes or until bubbly around edges and cheese is melted.

Expert Tips

tip 1
For a different flavor, try all fontina or all white Cheddar cheese with the Parmesan in this recipe.
tip 2
Premade gnocchi can be found in the pasta section of the grocery store.

Nutrition Information

480 Calories, 23g Total Fat, 16g Protein, 52g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 210

Total Fat: 23g; 36%

Saturated Fat: 14g; 70%

Trans Fat: 1/2g

Cholesterol: 70mg; 23%

Sodium: 970mg; 40%

Potassium: 90mg; 3%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 3g; 12%

Sugars: 3g

Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 35%; 35%

Iron: 4%; 4%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;