Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Print Friendly

Bacon and mushroom gnocchi cheeseIt’s no secret that I love a saucy, cheesy, bubbling pasta bake. One of life’s greatest comforts in my opinion. I decided to go next level with my usual mac ‘n cheese. I used ready made potato gnocchi from Woolworths instead of macaroni and I have to say, it was absolutely divine!  Soft melt-in-your-mouth pillows of gnocchi smothered in smoky bacon, cheese & mushroom sauce, heaven I tell you! I will most certainly make this one again. Enjoy with a  simple salad of wild rocket and rosa tomatoes.

Baconand mushroom gnocchi cheese
Bacon & Mushroom Gnocchi Cheese

500 g ready made gnocchi boiled in salted water for +- 2 minutes ( Do not overcook – once risen to the surface, remove, drizzle with olive oil and set aside).
375 ml milk
1/2 onion, thickly sliced
2 bay leaves
1/2 t (2.5 ml) black peppercorns
125 g streaky bacon, diced
2 T (30 ml) butter
250 g brown mushrooms, sliced
2 T (30 ml) flour
1 c (250 ml) grated mature cheddar
Salt and pepper to taste
1/2 c (125 ml) grated cheddar for topping

Preheat the oven to 220 deg C.
Place the milk, onion, bay leaves and peppercorns into a small sauce pot and heat until steaming (don’t boil). Remove from the heat and allow to infuse.
Heat a medium heavy based pot and fry the bacon until crispy, add the butter and heat until melted. Add the mushrooms and saute until softened and browned.
Strain the milk and discard the onions etc. Add the flour to the bacon and mushroom mixture and stir until well combined. Add the milk and stir vigorously until no lumps are present and the mixture is thickened (this will take a few seconds).
Remove from the heat and add 1 c of grated cheese. stir until well combined. Season to taste.
Place gnocchi in a medium oven-proof dish and cover with the sauce. Sprinkle with 1/2 c of grated cheese.
Pop into a hot oven for +- 15 minutes or until golden and bubbling.
Serve with a rocket and rosa tomato salad.

Gnocchi, bacon and mushrooms
Gnocchi and salad
Gnocchi and salad

10 Responses

    • Mike Crawshaw

      What’s with the T’s, c,s, t,s and ml for non-liquid measures? What’s wrong with Grammes/Ounces?

      • Carey Erasmus

        Thank you for your suggestion. I will try my best to add grams where necessary.

  1. Flee

    Ohhh Man, I did this last night, but took the time to make my own gnocchi… OOOh gidddyness, Mine no bacon, the mans extra… Polished, finished, klaar, not even enough left for brekkie this morning. 🙂

    Thanks Mills

    • Carey

      Oh lovely! Thanks for giving it a bash and the great feedback! Mac ‘n cheese will never be the same again! LOL!

      • Flee

        My Pleasure.. You must just change the serving size LOL… does not feed 4, feeds 2 hungry adults at the most! It tastes so darned good the man wants it on Wednesday again 🙂
        Thanks again

  2. Warrren

    Hi there.

    I recently made this for me and my parents, I really love the new take on original macaroni and cheese, but I have a few problems with the recipe.

    Firstly we found the taste of the gnocchi very overpowering. It has a very strong “play dough” smell and taste and one could barely taste the cheese and bacon.

    Secondly, the infusion of the milk with the bay leaves, onion and peppercorns did not work to well. The milk mostly tasted of onion and this didn’t work with the taste of the cheese and bacon, and even further enhanced the taste of the gnocchi.

    But I have to say that the alternative take on classic Mac and cheese is clever.

    • Carey Erasmus

      Thanks for the feedback. It is important not to over boil the gnocchi to prevent the gluggy mouthfeel you are referring to. I personally love the the flavour of the onion and bay leaf infused bechamel but feel free to adapt the recipe so that it works to your taste. Happy cooking!

  3. Cindy

    Made this last night. No left overs! Just right for the cold weather we’re having now.

    • Carey Erasmus

      Thanks for the feedback, so thrilled that you enjoyed it! Keep warm 🙂


Leave a Reply

Your email address will not be published.