Gnocchi Mac and Cheese

This Gnocchi Mac and Cheese comes together in one pot with tender gnocchi and a rich cheese sauce that feels extra cozy on busy nights. It's a simple way to learn how to make cheesy gnocchi using ingredients you probably already have, and it works with all your favorite recipes using gnocchi pasta. You'll get easy dinner ideas that fit creamy gnocchi recipes, best mac and cheese recipes, and budget dinner recipes all in one place. Pin this so you can find it fast the next time you need a no-fuss weeknight win.

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Why this is the best gnocchi mac and cheese recipe

This gnocchi mac and cheese recipe is versatile. It's perfect for any family meal or party. You can customize it, tailor it to your guests' preferences; different cheese blends, added toppings, or added protein. The possibilities are endless!

This easy mac and cheese is absolutely delicious! The combination of gooey mac and cheese with soft, tender gnocchi, sprinkled with more cheese, is divine!

This recipe makes the best gnocchi mac and cheese anytime! It's super easy to make and quick enough for busy weeknight dinners.

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This is an easy recipe for cheesy gnocchi mac and cheese. Boil your gnocchi. While it cooks, make a roux with flour and melted butter, stir in the cheese, drain the gnocchi, and add it to the sauce. That's it!

The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy gnocchi mac and cheese recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

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This cheesy gnocchi recipe tastes amazing! This mac and cheese is delicious on its own, but to add more texture and flavor, you can top it with bacon, jalapeños, additional shredded cheeses such as Monterey Jack, smoked Gouda, or pepper jack, or toasted breadcrumbs with Parmesan cheese. You can even add some veggies, such as peas and carrots, or a bag of frozen mixed vegetables. Or make it a complete hearty meal with shredded or diced chicken or diced ham.

What you'll need to make cheesy gnocchi

Equipment

• 4-quart pot - Any pot with enough space to boil the gnocchi
• A skillet big enough to hold the roux plus the cooked gnocchi plus the cheeses

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• gnocchi - Obviously, you can't make gnocchi mac and cheese without gnocchi. When we were in Rome, we learned how to make gnocchi from riced potatoes, and it is an easy process that yields absolutely delicious pasta! But I generally buy gnocchi in the store. You can use dried gnocchi or refrigerated or frozen gnocchi. Just prepare it according to the package instructions. It doesn't need to boil very long.
• butter - The cheese sauce in this recipe starts with a roux (pronounced roo), which is melted butter mixed with flour in a certain way. You need the butter, or you can't make the roux.
• all-purpose flour - You also need flour in a roux. I've never tried to make a roux with gluten-free baking mix, but I don't know why it wouldn't work. You would have to make gluten-free gnocchi from scratch, I think, because most gnocchi have flour in them.
• whole milk - I mostly use whole milk for everything, and your cheese sauce will taste the best with whole milk, but you could really use whatever dairy or plant-based milk you wanted.
• mustard powder - This gives the cheese sauce a little extra flavor.
• salt& black pepper - To season the cheese sauce. You need salt and pepper or it won't taste right.
• shredded cheddar cheese - I like the combination of sharp cheddar and mozzarella, but you can use whatever cheese you want, in whatever proportion on you want. Just keep the total amount of cheese consistent with the recipe for best results.
• shredded mozzarella cheese

How to make gnocchi mac and cheese

1. Boil 4 quarts of water for the gnocchi. Once the water is boiling, cook the gnocchi for about 2-3 minutes, or until they float to the surface. Don't overcook them or they will turn to mush, like floured mashed potatoes which is most unpleasant.
2. While the water is coming to a boil, begin the cheese sauce by melting the butter in the skillet. Once the butter is melted, whisk in the flour and spices to start a roux.
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3. Then slowly stir in the milk until it everything is well combined, and the mixture is thick.
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4. Remove from the heat. Stir in the cheese.
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5. Drain the gnocchi and stir into the cheese sauce. Serve hot.
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Do I need to shred my own cheese?

Absolutely not. You do not have to grate your own cheese. I buy pre-shredded cheese for every recipe, and it melts just fine. If your cheese isn't melting into the roux, turn the heat back to medium-low and stir until the cheese is fully incorporated.

Substitutions & variations

You can substitute mozzarella and cheddar with your preferred cheeses. There are many cheese options: cheddar (mild or sharp), mozzarella, provolone, Gruyere, Swiss, Fontina, Monterey Jack, pepper jack, and mild Gouda. You could even use an Italian blend or a Mexican blend for a different flavor. There's a variety of cheese in my grocery store that has taco seasoning mixed in. That would make great gnocchi mac and cheese!

Feel free to use your favorite gnocchi for this recipe. You cook it before adding to the cheese sauce anyway, so follow the package instructions for whatever kind of gnocchi you use.

There are many toppings to add to your gnocchi mac and cheese: cooked and chopped bacon, sliced jalapenos, Parmesan cheese, crunchy toasted panko, or crushed Ritz crackers. You can add it to the main dish or to your individual servings.

Feel free to make this a heartier meal with added protein, such as shredded chicken, diced ham, or cooked shrimp. Whatever protein you add needs to be cooked before you add it.

You can also add veggies like frozen peas and carrots, frozen mixed vegetables, fresh steamed broccoli and cauliflower, or whatever you want. Cook them first since you don't actually cook the gnocchi mac and cheese after the gnocchi is drained.

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Storing leftovers

This recipe is best served fresh because gnocchi doesn't store well, but you can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave, on the stovetop, or even in the oven, until heated through.

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Check out more delicious mac and cheese recipes

• Cauliflower Mac & Cheese
• Pepperoni Pizza Mac and Cheese
• CrockPot Buffalo Chicken Mac and Cheese
• Smoky Mac and Cheese with Tomatoes
• Leftover Ham and Cheese Casserole with Cauliflower
• CrockPot Buffalo Chicken Mac and Cheese

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