Gnocchi Mac and Cheese with Fall Vegetables

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Don’t let the name of this recipe fool you — mac and cheese can be prepared with any type of pasta, not just macaroni! Soft pillowy gnocchi dumplings are the perfect match for the silky smooth cheese sauce and fall veggies add a lovely freshness in this quick and easy weeknight meal.



  1. Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
  2. Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
  3. Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
  4. Divide the gnocchi among bowls. Top with more Parmesan.