Gnocchi Mac and Cheese

Gnocchi Mac and Cheese is made with Italian-style potato dumplings, Wisconsin alpine-style cheese, fontina and parmesan cheese for a rich and creamy mac and cheese dish.

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Servings: 6


  • 2 pounds store bought Gnocchi
  • 5 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 3/4 cups milk, preferably 2%
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 cup (4 ounces) Wisconsin gruyère cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 3/4 cups (7 ounces) Wisconsin parmesan cheese, grated


Preheat oven to 400°F. Cook gnocchi according to package directions, drain, place in 9″x13″ glass baking dish and set aside.

In medium sauce pan, melt butter over med-high heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until slightly browned, about 2 minutes. Whisk in milk and nutmeg. Bring to boil.

Once milk is boiling add alpine-style and fontina cheeses in 3 batches and whisk until completely incorporated. Pour sauce over gnocchi and stir until evenly coated. Sprinkle parmesan cheese over top and bake 25 minutes or until top is golden brown.

Let stand 5 minutes and enjoy.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.