I used regular potato gnocchi and it did not turn to mush.
About this recipe.... Not all gnocchi are the same, be sure to use a frozen stuffed gnocchi with a well structured outer pasta layer. Some gnocchi are made with a pasta and potato mixed together. This type, and fresh pasta will make a dish of mush. Also, cut the kosher salt in half when cooking the pasta, and be sure to par cook it..... It will still be a little hard upon tasting... Make sure it's not fully done. Cut the salt on the cheese in half as well. Less Kosher salt is needed, when used in a recipe. I'd still use the Kosher salt to ensure that the pasta doesn't taste like paste, buy use carefully. The amounts recommended make for a ridiculously salty dish. Using a week structured gnocchi is a must, otherwise you'll find a very salty bowl of gooo. What's up SL? Better written recipes?
The recipe calls for wayyyyyy too much salt. I wasted four perfectly good packages of gnocchi attempting to make this. I even tried to to make this a second time using less salt and the mustard overtook the other flavors of the dish. Overall, this is not a good recipe...pick something else.
I really like trying new recipes and want to try this gnocchi mac and cheese. That's a different twist and sounds really good! The amount of salt in it though has me concerned. Is that a typo? I would hate to spend the money on the gnocchi only to ruin the dish with too much salt.