· recipe ·
Baked Gnocchi Mac and Cheese
Mac and cheese describes an American cheese-sauce format as much as a specific pasta shape. Fresh gnocchi make that format softer and more delicate, so the oven stage is kept short.
Time and servings
- Prep
- 30 min
- Cook
- 75 min
- Additional
- 5 min
- Total
- 110 min
- Servings
- 6
Nutrition per serving
- Calories
- about 630
- Protein
- 25 g
- Fat
- 33 g
- Carbs
- 60 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the cheese and topping
While the potatoes cook, grate the cheddar.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. The shopping-list total also includes 6 Tbsp45 g of flour for the cheese sauce later; do not add that portion to the dough.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the oven
Heat the oven to 425°F220°C.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Make the cheddar sauce
While the water heats, melt 3 Tbsp45 g butter over medium heat. Whisk in 6 Tbsp45 g flour and cook for 1 minute. Add the milk gradually, whisking until smooth. Simmer gently until the sauce coats a spoon, then lower the heat and melt in the cheddar. Stir in the Dijon, pepper, and up to 1/2 tsp3 g of the reserved salt.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float.
Add the panko topping
Fold the floating gnocchi into the cheese sauce and transfer them to the baking dish. Melt 1 Tbsp15 g butter in the warm skillet, toss it with the panko, and spread the crumbs over the gnocchi.
Bake and rest
Bake until the sauce bubbles at the edges and the panko is golden, about 18 minutes. Let the bake stand for 5 minutes before serving.
