Gnocchi Mac n Cheese by @samsweetandspicetreats

25 min
Medium

4 servings

🥔

750 g

Gnocchi

🌽

24 g

Cornstarch

🥣

240 ml

Vegetable Or Chicken Stock

🧈

28 g

Butter

🧄

9 g

Garlic

🥛

240 ml

Milk

🧂

3 g

Salt

🌶️

0.6 g

Black Pepper

🧀

230 g

Cheese

Preparation Steps

  1. Step 1/13

    Mince the 3 garlic cloves and finely chop the fresh parsley for garnish.

    garlic
    fresh parsley
    🔪knife
    🪵cutting board

  2. Step 2/13

    Whisk the 3 tablespoons cornstarch with 1 cup vegetable stock in the small bowl until completely smooth and dissolved.

    cornstarch
    vegetable stock
    🥣small bowl
    🌀whisk
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/13

    Heat 2 tablespoons butter in the large saucepan over medium heat until melted.

    butter
    🍲large saucepan
    🥄measuring spoons

  4. Step 4/13

    Add the minced garlic to the butter and sauté for 1 to 2 minutes until fragrant, stirring occasionally.

    garlic
    butter
    🍲large saucepan
    🥄wooden spoon

  5. Step 5/13

    Pour the cornstarch-stock mixture into the saucepan and stir continuously with the whisk.

    cornstarch
    vegetable stock
    garlic
    🍲large saucepan
    🌀whisk

  6. Step 6/13

    Gradually whisk in 1 cup warmed milk and cook until the sauce reaches a gentle simmer and starts to thicken.

    milk
    🍲large saucepan
    🌀whisk
    🥄measuring cups

  7. Step 7/13

    Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly incorporated.

    salt
    black pepper
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/13

    Add 2 cups shredded cheese and stir until the cheese fully melts into a smooth creamy sauce.

    shredded cheese
    🍲large saucepan
    🥄wooden spoon
    🥄measuring cups

  9. Step 9/13

    Bring generously salted water to a boil in the large stockpot.

    salt
    🍲large stockpot

  10. Step 10/13

    Cook 750 g potato gnocchi in the boiling water according to the package directions, usually until the gnocchi float to the surface.

    potato gnocchi
    🍲large stockpot
    🥄wooden spoon

  11. Step 11/13

    Drain the cooked potato gnocchi thoroughly in the colander.

    potato gnocchi
    🫗colander
    🍲large stockpot

  12. Step 12/13

    Fold the drained potato gnocchi into the cheese sauce until every piece is coated.

    potato gnocchi
    shredded cheese
    🍲large saucepan
    🥄wooden spoon

  13. Step 13/13

    Turn off the heat and garnish the gnocchi mac and cheese with the chopped fresh parsley before serving immediately.

    fresh parsley
    🍲large saucepan
    🥄wooden spoon

Composition

Ingredients

Types

Thickener, Dairy, Vegetables, Aromatics, Seasoning

Ingredients

Gnocchi, Cornstarch, Vegetable or chicken stock, Butter, Garlic, Milk, Salt, Black pepper, Cheese

Allergens

Corn, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Meat-free

Calories

560 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 73g, Fat: 20g, Saturated fat: 12g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 380mg, Sodium: 780mg, Potassium: 510mg, Iron: 2.1mg

Vitamins

Vitamin A: 250mcg, Vitamin B12: 0.9mcg, Vitamin D: 1.5mcg, Vitamin C: 8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large saucepan, large stockpot, small bowl, whisk, wooden spoon, colander, measuring cups, measuring spoons, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Weeknight Dinner, Comfort Food Meal, Winter, Family Dinner, Potluck

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Italian-American, American

Geographic

Italy, Europe

Various

Aspect

Texture

Pillowy, Creamy, Velvety, Chewy, Saucy

Flavors

Cheesy, Savory, Buttery, Garlicky, Peppery, Comforting

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Add a splash of milk when reheating if needed)