When I think of Chanukah, latkes are always at the forefront of my mind! Shredded potatoes and onions pan-fried in lots of oil. What could be wrong with that?!? But there are so many other ways to highlight potatoes for the holidays so I decided to try something a little different this year. Potato Gnocchi stirred together with a luscious cheesy béchamel to create the richest and decadent Mac & Cheese you can imagine and I shared that recipe over on JoyofKosher.com! Using a simple recipe for gnocchi on Joy of Kosher, you just grate the boiled potatoes and add eggs, flour and herbs. You can also use store-bough gnocchi but don’t tell my chef-friends I said that! Ha! 

Gnocchi Mac n’ Cheese

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  1. 2 lbs. gnocchi, homemade or store-bought
  2. 5 tablespoons butter
  3. 2 tablespoons all-purpose flour
  4. 2 cups whole or 2% milk
  5. 2 teaspoon Dijon or spicy mustard
  6. ½ teaspoon salt
  7. ½ teaspoon pepper
  8. 1/8 teaspoon ground nutmeg
  9. 1 cup shredded cheddar
  10. ½ cup shredded mozzarella
  11. ½ cup cubed American cheese
  12. ¼ cup grated parmesan
  13. 4 tablespoons bread crumbs
  1. Prepare the gnocchi by making a homemade version or boil the store-bought variety by following package directions. If you are making your own gnocchi, you should double the recipe. Place gnocchi in a casserole dish.
  2. Preheat the oven to 375°F.
  3. Make the béchamel: In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the flour and stir with a wooden spoon until thick, around 30 seconds.
  4. Add the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5-7 minutes.
  5. Add the cheddar, mozzarella and American cheese and stir to combine.
  6. Pour the sauce over the gnocchi.
  7. Combine the parmesan and bread crumbs and sprinkle over the gnocchi and béchamel. Dollop the remaining 2 tablespoons of butter over the crumbs.
  8. Baked uncovered for 30-35 minutes, until the top is golden brown. Enjoy!
KITCHEN TESTED http://kitchen-tested.com/

 Gnocchi Mac N Cheese