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Gnocchi Mac and Cheese

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Topping:

1/2 cup freshly grated sharp Cheddar

2 tablespoons roughly chopped fresh parsley 

12 butter crackers (I like Ritz) 

4 strips crisp cooked bacon

Mac and Cheese:

Kosher salt

1 tablespoon unsalted butter 

1 tablespoon all-purpose flour 

2 cups whole milk, plus additional as needed 

1 cup canned butternut squash puree 

2 teaspoons Dijon mustard 

Freshly ground black pepper 

Two 16-ounce packages gnocchi (see Cook's Note)

3 cups freshly grated sharp yellow Cheddar

Directions

  1. For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
  2. For the mac and cheese: Bring a large pot of salted water to a boil.
  3. Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.
  4. Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
  5. Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.

Cook’s Note

You can use any type of gnocchi -- fresh, frozen or shelf-stable. Just follow the package instructions and adjust the cook time accordingly.

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