Description
This Smoked Gouda Gnocchi Mac and Cheese is a creamy and indulgent twist on the classic comfort food, featuring pillowy gnocchi smothered in a rich smoked Gouda, cheddar, and Parmesan cheese sauce. Perfectly seasoned and ready in just 25 minutes, this dish brings smoky, cheesy goodness to your dinner table with a smooth texture and inviting flavor that everyone will love.
Ingredients
Scale
Gnocchi
- 2 packages of gnocchi (about 16-18 oz total)
Sauce
- 1 cup vegetable broth, divided
- 2 1/2 tablespoons cornstarch
- 1/2 cup half & half
- 1/2 cup whole milk
- 1 1/4 cup smoked Gouda, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Cook the gnocchi: Prepare the gnocchi according to the package instructions. This usually involves boiling the gnocchi until they float to the surface, indicating they are cooked through. Once done, drain and set aside.
- Make the cornstarch slurry: In a small bowl, combine 1/4 cup of the vegetable broth with the cornstarch. Stir this mixture thoroughly until it is smooth with no lumps, then set it aside for later use in thickening the sauce.
- Shred the cheeses: Shred the smoked Gouda, cheddar, and Parmesan cheeses. Having these ready will make it easier to incorporate them into the sauce smoothly.
- Prepare the cheese sauce: In a medium saucepan, heat the remaining 3/4 cup of vegetable broth, half & half, and whole milk over medium heat. Stir occasionally to combine and prevent scorching. Heat the mixture until it just starts to simmer.
- Thicken the sauce: Slowly whisk in the cornstarch slurry to the simmering liquid. Continue whisking steadily until the sauce thickens and reaches a boil. Let it cook for about 2 minutes while stirring constantly to prevent the sauce from burning or sticking to the pan.
- Add the cheese and seasonings: Turn off the heat and immediately add the shredded smoked Gouda, cheddar, and Parmesan cheeses to the thickened sauce. Stir continuously until the cheeses melt fully and the sauce becomes smooth and creamy. Then season with black pepper and salt, adjusting to taste.
- Combine with gnocchi: Add the cooked and drained gnocchi into the cheese sauce. Gently fold them together until the gnocchi is thoroughly coated with the rich, cheesy sauce.
- Serve warm: Spoon the smoked Gouda gnocchi mac and cheese onto plates or into bowls and serve immediately to enjoy the creamy, smoky flavors at their best.
Notes
- You can adjust the thickness of the sauce by adding more or less cornstarch slurry according to your preference.
- For an extra crispy texture, you can briefly pan-fry the cooked gnocchi before adding to the sauce.
- Feel free to add herbs like thyme or parsley for added freshness and flavor.
- Use low-fat half & half or milk for a lighter version, but the texture may be slightly less creamy.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid the sauce separating.
