I don’t often indulge in mac n cheese, but when I do, I don’t skimp on the cheese. And yea, I added truffle salt. Sue me.
If you’ve never had gnocchi, imagine little, fluffy carb-clouds reminiscent of pasta but with a slightly chewy, pillow-y texture. Gnocchi is an Italian pasta made from potatoes. I’ve made it before using sweet potatoes (TO DIE FOR, BTW — recipe here), but buying pre-made gnocchi is a big time-saver, and like pasta, you can keep packaged gnocchi in your pantry until you’re ready to use it.
Bonus: I ended up with some extra cheese sauce from this recipe and tossed it with some farfalle, peas and browned, buttery oyster mushrooms for a family BBQ later that week. NOM.
Recipe adapted from Foodie Crush.
Cook Time | 30 mins
• 2 16-oz.packets gnocchi
• 4 tablespoons butter
• 3 tablespoons flour
• 4 cups whole milk
• 1 cup parmesan cheese, divided
• 1 cup extra sharp cheddar cheese
• ½ cup gruyere cheese
• ½ cup panko breadcrumbs
• truffle (or regular) salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees.
To prepare cheese sauce, melt butter in a medium saucepan over medium-high heat and whisk in flour. Slowly pour in milk in small increments, whisking constantly to thicken. When no lumps remain, allow sauce to boil, occasionally stirring to keep milk from scalding. When sauce thickens enough to be viscous but not overly paste-y, stir in cheddar, gruyere, and half of the parmesan. Add a pinch of truffle salt and pepper, to taste.
Meanwhile, boil some water and cook gnocchi until they float to the top (this happens very quickly, ~2 minutes). Drain and stir into cheese sauce. You can eat it just like this, but if you love baked mac and cheese, continue to next step.
Divide into 4 small ramekins or a 9×9 baking dish and top with panko breadcrumbs and remaining cheese.
Bake at 375 for 15 mins (if using one large dish, bake for 30 mins); then switch oven to broil to allow the topping to brown (~5 mins).