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Marmite gnocchi mac ‘n’ cheese recipe

Marmite gnocchi mac ‘n’ cheese recipe

6 ratings

Love it or hate it, this mac 'n' cheese is packed with umami, flavours, this comforting dish is a firm family favourite! Pillowy gnocchi are roasted, then covered in a Marmitey cheese sauce and topped with buttery Marmite toast crumbs. See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 758 calories / serving
  • Vegetarian


  • 500g fresh gnocchi
  • 300g cherry tomatoes
  • 3 tbsp olive oil​
  • 60g white bread, sliced
  • rocket salad, to serve (optional)

For the cheese sauce

  • 30g butter, plus extra for the toast
  • 45g flour
  • 450ml semi-skimmed milk
  • Worcestershire sauce (optional)
  • 1 tbsp Dijon mustard
  • 125g mature grated Cheddar cheese
  • 90g grated Red Leicester cheese, a handful reserved for topping
  • 1 tbsp Marmite or yeast extract, plus extra for the toast
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    40g 56%
  • Saturates

    19g 97%
  • Sugars

    9g 10%
  • Salt

    4.1g 68%

of the reference intake
Carbohydrate 71.5g Protein 27g Fibre 4.4g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss together the gnocchi, cherry tomatoes and olive oil in a baking dish around 30 x 20cm. Roast for 20 mins until the gnocchi is golden and the tomatoes are just blistering.
  2. Meanwhile, toast the bread and spread with butter and Marmite. When cool, whizz in a food processor to make rough breadcrumbs. Mix the breadcrumbs with the reserved handful of Red Leicester.
  3. For the cheese sauce, heat the butter in a saucepan over a medium heat. Stir in the flour, then whisk in the milk a little at a time. Bring to a simmer, whisking, and bubble gently for 3 mins. Turn off the heat and stir in the Worcestershire sauce (leave this out if you’re vegetarian), mustard, cheeses and Marmite.
  4. When the gnocchi and tomatoes are ready, remove from the oven, pour over the cheese sauce and mix gently to combine. Top with the breadcrumbs and cheese mixture, then return to the oven for 20-25 mins until golden and bubbling.
  5. Allow to cool slightly before serving with a rocket salad, if you like.

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