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Smoked Gouda Gnocchi Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 72 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Smoked Gouda Gnocchi Mac and Cheese combines tender, pillowy gnocchi with a rich, creamy cheese sauce made from smoked Gouda, cheddar, and Parmesan. The sauce is thickened gently with a cornstarch slurry and enhanced with vegetable broth and dairy for a smooth, smoky, and indulgent comfort food experience that’s ready in just 25 minutes.

Ingredients

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

  1. Prepare the gnocchi: Cook the gnocchi according to the package instructions, typically boiling until they float to the top. Once cooked, drain well and set aside.
  2. Make the cornstarch slurry: In a small bowl, combine 1/4 cup of vegetable broth with the cornstarch, stirring until smooth with no lumps. Set aside for later use.
  3. Shred the cheeses: Shred the smoked Gouda, cheddar, and Parmesan cheeses and keep them ready to melt into the sauce.
  4. Heat the dairy mixture: In a medium saucepan over medium heat, combine the remaining 3/4 cup vegetable broth, half & half, and whole milk. Stir occasionally and bring the mixture to a gentle simmer.
  5. Thicken the sauce: Slowly whisk in the cornstarch slurry into the simmering liquid. Continue whisking constantly as the sauce thickens and starts to boil. Allow it to cook for about 2 minutes while stirring to prevent the sauce from burning or clumping.
  6. Add the cheeses and season: Remove the saucepan from the heat and immediately stir in the shredded smoked Gouda, cheddar, and Parmesan cheeses until melted and the sauce is smooth. Season with black pepper and salt, adjusting to taste.
  7. Combine gnocchi and sauce: Add the cooked gnocchi directly into the cheese sauce and gently fold to coat the gnocchi evenly with the rich, smoky cheese sauce.
  8. Serve and enjoy: Serve the smoked Gouda gnocchi mac and cheese warm for a deliciously creamy and comforting meal.

Notes

  • Make sure to stir the sauce constantly while thickening to prevent lumps or burning.
  • If the sauce becomes too thick, whisk in a little more milk or vegetable broth to reach desired consistency.
  • You can substitute half & half with heavy cream for an even richer sauce or use all milk for a lighter version.
  • Adjust salt carefully, especially because the cheeses can be naturally salty.
  • For a smoky flavor without smoked Gouda, a combination of sharp cheddar and smoked cheddar can be used.
  • Leftovers reheat well in a microwave or on the stovetop with a splash of milk to loosen the sauce.

Find it online: https://slsrecipes.com/smoked-gouda-gnocchi-mac-and-cheese-recipe/