I whipped up this baked gnocchi tonight on a whim and it's so deliciously creamy and buttery--I think the only way mac and cheese could be better is to add potatoes. This recipe covers all the comfort food bases for me.
Ingredients
- Potato gnocchi: 1 pack (16 ounce pack)
- butter: 3 Tbsp (divided)
- ½ tablespoons all-purpose flour: 1 piece
- ¼ cups milk: 1 piece
- heavy cream: 2 Tbsp
- salt: 0.25 tsp
- ground black pepper: 0.5 tsp (to taste)
- cheddar cheese: 0.75 cup (divided, shredded)
- mozzarella cheese: 0.5 cup (shredded)
- panko bread crumbs: 0.5 cup
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
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Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
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Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
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Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.
