Gnocchi mac and cheese recipe

Gnocchi mac and cheese recipe

Try a twist on a classic with this gnocchi mac and cheese recipe. The traditional pasta shape is swapped out for pillows of soft gnocchi wrapped in a creamy two-cheese sauce and served with roasted broccoli for a comforting and quick midweek meal.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 2 people

Preparation

  1. Preheat the oven gas 4, 180°C, fan 160°C. Toss the broccoli florets with 1 tsp oil, season with pepper and spread out on a baking tray. Roast for 15-20 mins, turning once, until crisp and browned at the edges.

  2. Meanwhile, make the mac and cheese topping, heat 15g butter and the remaining oil in a large frying pan. Add the garlic, thyme and breadcrumbs and cook, stirring, for 3-4 mins until golden and crisp.

  3. Meanwhile, bring a pan of water to the boil and cook the gnocchi for 1-2 mins, until floating. Drain.

  4. To make the cheese sauce, melt the remaining butter in a saucepan. Add the flour and cook over medium heat, stirring, for 2-3 mins until. Slowly pour in the milk, stirring until smooth.

  5. Bring the sauce to a simmer and cook for 2 mins. Add the mustard powder, black pepper and the cheeses, stirring until melted.

  6. Add the gnocchi to the sauce and stir to coat. Tip into a baking dish, cover with the breadcrumbs and bake for 15 mins, until dark golden and bubbling. Serve with the roasted broccoli.

Ingredients

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Ingredients

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Preparation

  1. Preheat the oven gas 4, 180°C, fan 160°C. Toss the broccoli florets with 1 tsp oil, season with pepper and spread out on a baking tray. Roast for 15-20 mins, turning once, until crisp and browned at the edges.

  2. Meanwhile, make the mac and cheese topping, heat 15g butter and the remaining oil in a large frying pan. Add the garlic, thyme and breadcrumbs and cook, stirring, for 3-4 mins until golden and crisp.

  3. Meanwhile, bring a pan of water to the boil and cook the gnocchi for 1-2 mins, until floating. Drain.

  4. To make the cheese sauce, melt the remaining butter in a saucepan. Add the flour and cook over medium heat, stirring, for 2-3 mins until. Slowly pour in the milk, stirring until smooth.

  5. Bring the sauce to a simmer and cook for 2 mins. Add the mustard powder, black pepper and the cheeses, stirring until melted.

  6. Add the gnocchi to the sauce and stir to coat. Tip into a baking dish, cover with the breadcrumbs and bake for 15 mins, until dark golden and bubbling. Serve with the roasted broccoli.