Gnocchi with Triple Cheese Sauce
This gnocchi with triple cheese sauce is SO easy to make and tastes decadent & delicious. My kids both love homemade mac & cheese and they also love gnocchi so I surprised them today by making this gnocchi with triple cheese sauce. After rummaging through my fridge, I found sharp cheddar, parmesan cheese, and a couple of slices of American cheese to use in the cheese sauce and it turned out cheesy and really flavorful. My kids devoured their bowls of gnocchi and said it was amazing.
How to Make Gnocchi with Triple Cheese Sauce
In a saucepan, melt the butter over medium heat; stir in the flour until well combined and cook for 30 seconds, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste.
Cook the gnocchi in salted boiling water, per package instructions. Drain, reserving 1/4 cup of the cooking water.
Add the cooked & drained gnocchi to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken. Add a bit of reserved water, if needed.
Stir, taste & re-season, if needed. Spoon into serving bowls then sprinkle a bit of parsley on top. Serve immediately with extra Parmesan cheese on the side. Enjoy.
Equipment
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups milk
- 1½ cups sharp cheddar cheese, shredded
- 1-2 American cheese slices, to taste
- 1½ tbsp parmesan cheese, finely grated
- Sea salt and freshly cracked pepper, to taste
- 16 oz gnocchi, cooked per instructions
Instructions
- In a medium saucepan, melt the butter over medium heat; stir in the flour until well combined and cook for 30 seconds, stirring constantly.
- Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
- Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste.
- Cook the gnocchi in a large pot of salted boiling water, per package instructions. Drain, reserving 1/4 cup of the cooking water.
- Add the cooked & drained gnocchi to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken. Add a bit of reserved water, if needed.
- Stir, taste & re-season, if needed. Spoon into serving bowls then sprinkle a bit of parsley on top. Serve immediately with extra Parmesan cheese on the side. Enjoy.
That 3 cheese sauce looks incredible! I want some too 🙂
This sounds delicious but I would also have to make the gnocchi as well!! Keep safe, Diane
It look creamy and delicious and I know I would really enjoy it as stove-top is my favorite mac & cheese
Holy moly does this look good! I might be in love.
Oh my, Heaven on a plate.
i have tried to make this twice now and it just is not coming out like the picture. it is just way too thick of a sauce each time, not sure what I am doing wrong.
Vicky,
I would try adding a few tablespoons of milk or thin the sauce out with some of the reserved gnocchi cooking water until it’s at your desired thickness.
-Pam
I think this is a wonderful recipe. It was very easy to make. The Gnocchi is bland tasting so I think it needs a little extra salt in the water. The sauce was amazing… very thick and creamy and would be great with elbow macaroni. Thanks for the recipe!
Auj,
I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
just a reminder if you are making flour+milk sauce AKA béchamel you need to cook it at least for 15-20 min to make sure you are not eating raw flour and also to get rid of floury taste
Looks delicious!