Gnocchi mac and cheese recipe
Created by The Tesco Recipes team
Try a twist on a classic with this gnocchi mac and cheese recipe. The traditional pasta shape is swapped out for pillows of soft gnocchi wrapped in a creamy two-cheese sauce and served with roasted broccoli for a comforting and cosy dinner for two.
See method- Serves 2
- Takes 30 mins
- 718 calories / serving
Ingredients
- 200g broccoli, cut into florets
- 2 tsp olive oil
- 30g butter
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme, leaves picked
- 30g panko breadcrumbs
- 400g potato gnocchi
- 1 tbsp plain flour
- 200ml whole milk
- ½ tsp mustard powder
- 30g grated Red Leicester
- 40g mature Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 3010kJ 718.0kcal
- Fat
- 33g
- Saturates
- 18g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 79.6gProtein 24.5gFibre 9.0g
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Method
- Preheat the oven gas 4, 180°C, fan 160°C. Toss the broccoli florets with 1 tsp oil, season with pepper and spread out on a baking tray. Roast for 15-20 mins, turning once, until crisp and browned at the edges.
- Meanwhile, make the mac and cheese topping, heat 15g butter and the remaining oil in a large frying pan. Add the garlic, thyme and breadcrumbs and cook, stirring, for 3-4 mins until golden and crisp.
- Meanwhile, bring a pan of water to the boil and cook the gnocchi for 1-2 mins, until floating. Drain.
- Make the cheese sauce. Make a roux by meltingthe remaining butter in a saucepan. Add the flour and cook over medium heat, stirring, for 2-3 mins until. Slowly pour in the milk, stirring until smooth.
- Bring the sauce to a simmer and cook for 2 mins. Add the mustard powder, black pepper and the cheeses, stirring until melted.
- Add the gnocchi to the sauce and stir to coat. Tip into a baking dish, cover with the breadcrumbs and bake for 15 mins, until dark golden and bubbling. Serve with the roasted broccoli.
- See more Recipes to serve 2
