Truffled Gnocchi and Cheese

Truffle butter adds an elegant touch to everyone’s favorite comfort food. This gnocchi mac and cheese is made with Wisconsin swiss and white cheddar, and a sprinkle of bread crumbs and parmesan add the finishing touch.

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Servings: 6


  • 2 pounds mini potato gnocchi
  • 4 tablespoons truffle butter
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1/4 cup bread crumbs
  • 3/4 cup (3 ounces) Wisconsin parmesan cheese, grated and divided
  • 1 clove garlic
  • 1 tablespoon flat-leaf parsley
  • 1 1/2 cups (6 ounces) Wisconsin swiss cheese, shredded
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


Preheat oven to 375°F.

Cook gnocchi to al denté. according to package directions. Drain and set aside.

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.

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.

Remove sauce from heat and add swiss, white cheddar and remaining 1/2 cup parmesan cheeses; stir until melted. Season with kosher salt and white ground pepper.

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.

Tip: Dish can be assembled before baking and refrigerated for up to 2 days. To heat, bake 35-45 minutes.

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For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.