Gnocchi Mac N Cheese Recipes

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
• 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.
• 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.
• Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.

Steps:

• Preheat the oven to 350°F (180°C).
• Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
• Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
• Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
• In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
• Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
• Sprinkle the bread crumb mixture evenly over the gnocchi.
• Bake the gnocchi for 25-30 minutes, until the sauce is bubbling and the top is golden brown.
• Enjoy!

Steps:

• 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.
• For the mac and cheese: Bring a large pot of salted water to a boil.
• 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.
• Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
• Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
• Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
• Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.

Steps:

• Preheat oven to 375°F.
• Place the gnocchi in salted, boiling water and cook until they've floated to the surface for a couple of minutes.
• Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
• Melt the butter in a medium saucepan over medium heat.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk in flour until it thickens and bubbles, then whisk in milk and dijon.
• Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
• Combine the gruyere and fontina, and then add the cheese by the handful to milk mixture, stirring until melted before adding more.
• Once all the cheese is melted, taste the sauce and season it with salt and pepper.
• Pour sauce evenly over the gnocchi.
• In a small bowl, combine the parmesan and panko - then, sprinkle the mixture evenly on top of the gnocchi.
• Bake the gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.
• Let the gnocchi rest for 5 minutes before serving.

Steps:

• FRENCH GNOCCHI:.
• Boil butter, water, milk, salt, and nutmeg in a saucepan over medium heat. Just as mixture begins to boil, stir in flour, beat with a wooden spoon until it forms a ball around the spoon.
• Reduce heat to low, beating dough 1-2 miinutes to dry it. (A film will form on the bottom and sides of the saucepan.).
• Rest dough 10 minutes, then with a hand mixer or stand mixer on medium speed, beat cheese, basil and parsley into dough just until combined.
• Heat water in a saute pan to 160-175º;.
• Meanwhile, add first 3 eggs, one at a time, beating on medium speed after each addition until blended.
• Lift dough with spoon to test consistency.If it drips off the spoon and forms a "V" shape, it's ready. If not, beat the remaining egg and add a portion of it to dough, beat, and test again.
• Transfer dough to a piping bag fitted with a medium straight tip.
• Pipe dough in batches into steaming water in 1-1.5" pieces, slicing off at the piping tip with a paring knife.
• The gnocchi fall to the bottom of pan but float as they poach. Poach for 3-5 minutes; remove from water with a slotted spoon.
• Shock gnocchi in ice water to cool.
• They're cool when they sink.
• Transfer gnocchi to parchment-lined baking sheet; spread into a single layer.
• Set gnocchi aside.
• CHEESE SAUCE:.
• Preheat oven to 375º. Coat a 1.5 quart shallow baking dish with nonstick spreay.
• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, 1 minute.
• Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.
• Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
• Once all the cheese is melted, season sauce with salt, pepper and red pepper flakes, if using.
• Arrange gnocchi in prepared baking dish in one layer.
• Pour sauce over gnocchi and sprinkle Parmigigiano-Reggiano over top.
• Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.
• Sprinkle the top sparingly.
• Let gnocchi rest for 5 minutes before serving.