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0 from 27 votes

Truffled Gnocchi Macaroni and Cheese

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Dinner , Others
Cuisine: Vegetarian

Ingredients

  • 2 16 ounce boxes mini gnocchi
  • 4 tablespoons truffle butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 ½ cups Wisconsin swiss cheese , grated
  • 1 cup Wisconsin white cheddar cheese , grated
  • ½ cup plus 2 tablespoons Wisconsin parmesan cheese , grated
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • ¼ cup dry bread crumbs
  • 1 peeled garlic clove
  • 1 tablespoon fresh Italian parsley

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Cook gnocchi to al denté. according to package directions. Drain and set aside.
  3. While pasta is cooking, prepare cheese sauce. Melt 3 tablespoons truffle butter in large saucepan or Dutch oven over medium heat. Add flour and whisk to combine, cooking over medium-low heat 3-4 minutes, whisking, until flour mixture becomes light brown in color. Add milk while whisking and cook over medium heat 5-10 minutes or until sauce thickens.
  4. While the sauce cooks, melt remaining tablespoon of truffle butter. Add bread crumbs, 2 tablespoons parmesan cheese, melted butter, garlic clove and parsley to a food processor and process for 30 seconds or until minced. Set aside.
  5. Remove sauce from heat and add swiss, white cheddar, and remaining ½ cup parmesan cheeses; stir until melted. Season with kosher salt and white ground pepper.
  6. Add drained gnocchi to sauce and stir to combine. Pour into an 8x8-inch baking pan or 1 quart casserole dish and sprinkle with bread crumb mixture and additional parmesan cheese, if desired. Bake 10-15 minutes or until the top is lightly browned and bubbly. Serve immediately.