Gnocchi Mac & Cheese Recipe

Bring a large pot of salted water to a gentle boil. Add 1 tbsp salt. Add gnocchi to the boiling water in batches if needed to avoid crowding. Cook until gnocchi float to the surface plus 30–60 seconds (about 2–3 minutes total for most store-bought gnocchi). Use a slotted spoon to transfer gnocchi to a bowl and set aside. Reserve 1/2 cup of the cooking water and drain any excess.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out and the mixture is pale golden (do not brown).

Add liquids

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking. Cook for 3–4 minutes until slightly thickened and coats the back of a spoon.

Season

Whisk in 1 tsp sea salt, 1 tsp Dijon mustard, 1/4 tsp ground mustard (if using), and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning lightly; keep in mind cheese will add saltiness.

Finish with cheese

Reduce heat to low. Remove the saucepan from direct heat and stir in 2 cups grated aged cheddar a handful at a time, whisking gently until melted and smooth. Add 1 cup shredded fresh mozzarella and 3/4 cup grated Parmesan, stirring until the sauce is glossy and homogeneous. If sauce seems too thick, whisk in up to 1/2 cup reserved gnocchi cooking water, 1 tbsp at a time, until desired consistency is reached. Keep sauce warm over the lowest heat setting, stirring occasionally to prevent skinning.

Preheat oven to 400°F (200°C). Lightly butter a 9x9-inch or similar ovenproof baking dish (or a shallow gratin dish).

Add the cooked gnocchi to the warm cheese sauce and gently fold to coat all pieces. If sauce has thickened too much, add a splash of reserved cooking water to loosen. Transfer the gnocchi and cheese mixture to the prepared baking dish, spreading evenly. Dot the surface with 1 tbsp butter in small pieces for extra richness.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp grated Parmesan, 1 tbsp chopped parsley (optional), and 1/4 tsp smoked paprika (optional). Mix until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the top of the gnocchi and cheese in the baking dish.

Bake in the preheated 400°F (200°C) oven for 12–18 minutes, until the topping is golden brown and sauce is bubbling around the edges. For an extra crisp, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped chives or parsley and an extra grind of black pepper. Serve piping hot.