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Gnocchi Mac ‘n Cheese

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Our hearty potato pasta meets a cheesy classic! Loaded up with Cheddar, Fontina and Parmesan cheeses, this easy baked pasta dish is a meal the whole family will want to dig into.

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Delallo
Recipe Author: DeLallo

Ingredients

  • Giant Eagle cooking spray
  • 16 oz. package Market District gnocchi, cooked according to package directions
  • 2 Tbsp. butter
  • 1 Tbsp. Giant Eagle all-purpose flour
  • 1 cup Giant Eagle whole milk
  • 2 sage leaves
  • 2 tsp. finely chopped garlic
  • 1/4 cup Giant Eagle shredded cheddar cheese
  • 1/4 cup shredded Fontina cheese
  • 1/4 cup Giant Eagle grated Parmesan cheese
  • 2 Tbsp. DeLallo panko breadcrumbs
  • Salt and ground white pepper for seasoning
Directions:

Preheat oven to 375˚F. Spray shallow 9"x9" baking dish with nonstick spray. Arrange cooked gnocchi in a single layer at the bottom of the dish.

In a saucepan over medium heat, melt butter. Stir in garlic and cook until lightly golden, about 1 minute. Whisk in flour until mixture thickens, then add milk and sage. Continuing to whisk, cook sauce until thickened, about 2 minutes.

Add shredded cheeses to the sauce. Stir until melted, then season with salt and pepper. Pour sauce over layer of gnocchi. Top evenly with Parmesan and breadcrumbs. Bake until bubbly, about 25 minutes. Allow gnocchi to rest for 5 minutes before serving.