Gnocchi Mac and Cheese with Peas
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Substitute gnocchi for pasta and add in some peas for a delicious macaroni and cheese twist!
  • 2 leeks, white and pale green parts only, halved and thinly sliced
  • 4 garlic cloves, minced
  • 4 T. butter
  • 2 T. flour
  • 2 c. milk
  • 1½ c. shredded cheese
  • 2 T. brown mustard
  • 2 c. frozen peas, thawed
  • salt and pepper
  • 1 t. oregano
  • 1 lb. potato gnocchi, cooked
  1. In a medium skillet heat two tablespoons of butter over medium high heat until it is melted. Add in the leeks and cook for 7-8 minutes or until they begin to soften. Add in the garlic and cook for 2 minutes.
  2. Remove the leeks and garlic to a plate.
  3. Add the remaining butter and melt. Add the flour and whisk constantly until the flour begins to turn pale yellow, about 2 minutes.
  4. Slowly add in the milk, whisking constantly.
  5. Cook for 5-7 minutes, whisking frequently, until the mixture has thickened.
  6. Add in 1¼ cup cheese and mustard. Stir until cheese has melted.
  7. Stir in the leeks, garlic, peas, salt, pepper, and oregano. Cook for one minute.
  8. Stir in the gnocchi.
  9. Sprinkle with additional ¼ cup of cheese and put in the oven. Broil for 2-3 minutes.
Recipe adapted from Rachael Ray Magazine
Recipe by Hezzi-D's Books and Cooks at