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Gnocchi mac and cheese recipe

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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
Vegetarian

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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
3010kj
718kcal 36%
Fat
33g 47%
Saturates
18g 92%
Sugars
7g 8%
Salt
1.8g 30%

of the reference intake
Carbohydrate 79.6g Protein 24.5g Fibre 9g

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.

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Make the cheese sauce. Make a roux by melting the 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.

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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.