I’ve talked a lot about how mac and cheese is my biggest weakness. Whether it is the Roman version cacio e pepe, a low carb zoodle mac and cheese, or a luxurious lobster mac and cheese, I love them all. This sweet potato gnocchi mac and cheese has slightly more Italian flair than the usual classic with fluffy gnocchi, prosciutto and cremini mushrooms. Every bite was like a hug!
I just served it immediately and enjoyed the comfort to my soul. The three cheese together made the sauce so incredibly creamy and flavorful. The prosciutto mimicked delicious bacon and the mushrooms gave it some meatiness. It truly was a perfect bite. Hope you all love it too! xoxo
This sweet potato gnocchi mac and cheese is pure, luscious comfort food with lots of mushrooms, prosciutto and three kinds of cheese!
- 1dasholive oil
- 8ouncescremini mushroomsthinly sliced
- 6tablespoonsall-purpose flour
- 1teaspoongarlic powder
- 1teaspoonDijon mustard
- 2poundssweet potato gnocchi
- 8ouncesasiago cheesefreshly grated
- 8ouncessmoked cheddar cheesefreshly grated
- 8ouncessmoked goudafreshly grated
First, get a large pot of water on to boil for the gnocchi. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add in the mushrooms and let them soften for 3-4 minutes. Add in the prosciutto for another couple of minutes, then remove all of that to a plate. Melt the butter in the pan next and whisk the flour into it. Let it gently cook and become a thick paste until it becomes golden. Slowly pour in the milk while you keep whisking until you have a nice, smooth sauce. Stir in the salt, garlic powder and mustard, then let it all gently bubble and thicken together for 10 minutes.
When the 10 minutes is up, the water should be boiling. Cook the gnocchi, it should only take a minute. Drain it and set it aside. Whisk the three cheeses into the sauce, then stir in the gnocchi, mushrooms and prosciutto until it is all thoroughly mixed together. Serve immediately and enjoy!!