Baked Gnocchi is a comforting and creamy one-pan dish consisting of tender potato gnocchi that are coated in a rich parmesan sauce and baked until the cheese topping bubbles and turns golden-brown!
If you’re in the mood for a warm dish of pasta bake, allow me to introduce you to an equally appealing dish - Baked Gnocchi! The gnocchi is first boiled in water until tender, then coated in a smooth parmesan sauce and topped with extra shredded cheese, chopped chives, and a sprinkle of freshly ground black pepper.
Each mouthful is more tasty than the last, and you get to have it ready for the dinner table in just 30 minutes!
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🗝️ Recipe's key points
- This baked gnocchi is a one-pan wonder, made with simple ingredients in just 30 minutes!
- This dish is a great alternative to classic pasta bakes, offering the same level of irresistibility with every mouthful.
- It’s easily adaptable with simple ingredient swaps, seasonings, or the addition of veggies and meat!
If you love comforting food, then wait until you try this tender gnocchi that’s baked in Parmesan sauce!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Gnocchi—We used store-bought potato gnocchi for this recipe. Fresh, frozen, or shelf-stable gnocchi work well with this recipe. Follow the package directions when cooking.
- Parmesan cheese—Freshly grated Parmesan cheese tastes and works best for this recipe. If you purchase store-bought, make sure it doesn't contain additives.
- Butter--Unsalted butter makes up the white sauce for this recipe.
- Flour—All-purpose flour helps thicken the sauce, which will thicken even more when the potato gnocchi are added.
- Milk- Regular milk works well in this recipe, so you don't need heavy cream.
- Garlic -- Adds a bit more flavor to the sauce.
- Seasonings -Kosher salt and black pepper are the only seasonings this recipe needs.
- Fresh Chives - This fresh herb is optional, but we like the flavor and the touch of green.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Grate the parmesan cheese into fine shreds using the smaller holes of a box grater and place into a bowl. Grate 2 cloves of garlic or finely mince, and finely chop 4 fresh chives and add to a separate bowl.
- Preheat the oven to 400F and arrange a rack 6-8 inches below the broiler element. While the oven preheats, boil a large pot of heavily salted water. Add 2 packages (about 16 ounces) of gnocchi to the boiling water until just tender (about 2-3 minutes). Drain, and set aside.
- Melt 3 tablespoons of unsalted butter in a 10-inch skillet over medium heat. oven-safe skillet with high-sided sides. Add the garlic and cook for about 1 minute or until fragrant.
- Sprinkle in 3 tablespoons of flour and whisk for a minute to cook out the flour taste.
- Whisk constantly while you slowly pour in 3 cups of milk. Scrape along the edges of the skillet with a flexible spatula to incorporate all of the sauce ingredients and until the mixture is smooth and has started to simmer.
- Remove the skillet from the heat and add salt and two-thirds of the parmesan cheese. Stir until melted and smooth.
- Add the gnocchi to the cheese sauce.
- Stir gently to coat evenly. Taste and season with salt as needed.
- Sprinkle the remaining parmesan cheese over the top.
- Bake for 7-12 minutes or until the cheese topping bubbles. Turn the broiler to high and broil for 2-7 minutes or until the cheese topping is golden-brown in spots.
- Remove the skillet from the oven and let it cool for 3 minutes. Sprinkle with freshly chopped chives and a sprinkle of freshly ground black pepper.
- Serve and enjoy!
🥫 Storage
Store leftover baked gnocchi in an airtight container in the fridge for up to 4 days. You could also extend the storage by freezing it for up to 2 months.
Thaw overnight in the fridge and reheat in the oven at 350 degrees F for 15 - 20 minutes, or until heated through. Cover it with aluminum foil for the first 10 minutes of reheating if you are concerned about the top burning.
📚 Variations
- I’ve used all-purpose flour to make the roux. Use cornstarch or potato starch instead, if you prefer.
- Whole milk or 2% milk is fine for making the sauce. Use heavy cream if you want a more luxurious sauce.
- You can use fresh, frozen, or shelf-stable potato gnocchi in this recipe.
- Sneak in some healthy greens or vegetables, such as chopped broccoli florets, spinach, or kale.
- Give this dish a boost of protein by mixing in some chopped bacon, shredded chicken, or ground sausage.
- For a kick of heat, mix in some cayenne pepper, paprika, or red chili flakes into the cheese sauce.
👩🏻🍳 Tips
- It’s best to use a cast-iron skillet that is broiler-safe with high sides.
- If you use frozen gnocchi, you may need to add a few minutes to the boiling time at the beginning of the recipe. The gnocchi should be tender but not too soft and not too chewy.
- Don’t cook the sauce on the stovetop for longer than what the recipe recommends. Even if the sauce still looks thin, it will continue to thicken in the oven.
- A large skillet with high sides is essential for assembling this baked gnocchi without any of it spilling over. I’ve used a 10-inch cast-iron skillet but you could use a 12-inch instead.
🤔 FAQs
Yes. You can bake the gnocchi on a large sheet pan, tossed with olive oil and some seasoning, at 450 degrees F for 15-20 minutes. Toss the gnocchi halfway through to ensure an even cook on all sides. Once the gnocchi are tender, add them to the cheese sauce and continue with the rest of the recipe.
Both cooking methods can achieve tender gnocchi for this dish. That said, fried food is always less healthy than alternative methods of cooking.
Yes. It’s best to still boil pre-made gnocchi to ensure that it is tender for this dish.
The gnocchi in this recipe is first partly cooked in water and then cooked further in the cheese sauce, so it gets the best of both. Only cooking the gnocchi in the sauce won’t render it tender enough.
For added flavor, consider boiling the gnocchi in a mixture of water and vegetable stock.
Homemade gnocchi can fall apart if the gnocchi mixture is too wet. This is likely due to too little flour being added.
📗 Related Recipes
- Ricotta Gnocchi With Butter Sage Sauce - Give your classic gnocchi a twist by using ricotta cheese instead of potatoes!
- Mamma's Gnocchi In Brodo Recipe - This hearty dish is made of a rich homemade broth with gnocchi dropped in to absorb all of the flavors.
- Chicken With Gnocchi - Combine your gnocchi with protein and the ease of one-pan cooking in this Chicken with Gnocchi dish. It’s well-balanced and bursting with creamy aromatic flavor.
🍽 What to serve with (name of recipe)
Enjoy this baked gnocchi with a light side salad, grilled vegetables, or sauteed vegetables. It also makes the perfect side to roast lamb, roast turkey, or grilled pork!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Cast iron pan
- Cheese grater
- Liquid measuring cup
- Large pot
- Sharp knife
- Cutting board
📞 Chiacchierata (chat)
Last week, I wanted to create a comforting dinner that was easy to make and enjoyed by everyone in the family. After a quick search, I found this delightful Baked Potato Gnocchi in Parmesan Cream Sauce recipe in an old cookbook of mine.
The dish is simple yet delectable and will become a staple in your family's meal rotation. Whip up this Baked Potato Gnocchi casserole and watch everyone around the table smile with satisfaction. Remember, good food is about bringing people together and creating lasting memories. Until next time, keep cooking with love and joy.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Parmesan Baked Gnocchi
Equipment Needed
Ingredients
- 3 ounces Parmesan cheese 1 ½ cups freshly grated, or ¾ cup store-bought grated
- 2 cloves garlic
- 4 fresh chives optional
- 32 oz fresh, frozen, or shelf-stable potato gnocchi about 2(16-oz. packages)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole or 2% milk
- 1 ¼ teaspoons kosher salt plus more as needed
- Freshly ground black pepper
Instructions
- Arrange a rack 6 to 8 inches below the broiler element and heat the oven to 400°F. Meanwhile, bring a large pot of heavily salted water to a boil.
- Grate 3 ounces Parmesan cheese on the smaller holes of a box grater into fine shreds (about 1 ½ cups), or measure out ¾ cup store-bought grated. Grate 2 garlic cloves on the same holes of the box grater, or mince. Finely chop 4 fresh chives if desired.
- Add 2 (about 16-ounce) packages gnocchi to the boiling water and stir to separate the gnocchi. Cook until just tender, 2 to 3 minutes or according to package instructions. Drain the gnocchi.
- Melt 3 tablespoons unsalted butter in a 10-inch broiler-proof high-sided skillet or 12-inch cast iron skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Sprinkle in 3 tablespoons all-purpose flour and whisk for 1 minute to cook the floury taste out.
- While whisking constantly, slowly pour in 3 cups whole or 2% milk and continue whisking, scraping along the edges of the skillet with a flexible spatula occasionally, until smooth. Stir constantly until the sauce comes to a simmer.
- Remove the pan from the heat. Add 1 ¼ teaspoons kosher salt and two-thirds of the Parmesan (1 cup freshly grated or ½ cup store-bought grated), and stir until melted and smooth.
- Add the gnocchi and stir gently until the gnocchi is evenly coated with sauce. Taste and season with kosher salt as needed.
- Sprinkle evenly with the remaining Parmesan (½ cup freshly grated or ¼ cup store-bought grated).
- Transfer the skillet to the oven and bake until the sauce bubbles around the edges for 7 to 12 minutes.
- Turn on the broiler to high and broil until the top is golden-brown in spots, 2 to 7 minutes. Let cool for 3 minutes.
- Top with a few grinds of freshly ground black pepper and the chives if desired before serving.
Notes
Fettuccine Alfredo is a favorite in our household (especially for my daughter) when we want an easy, comforting meal. We love the creamy, cheesy sauce and how it coats every strand of pasta. But Alfredo-type Parmesan sauce doesn’t have to be relegated to regular pasta.
I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
Nutrition
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Sharon
Excellent easy to make light fluffy pillows. I made with a cream gorgonzola sauce and sage it’s was delicious
Marisa Franca
I'm so glad you liked them as much as we do, Sharon. The gorgonzola sauce and sage sounds wonderful!! A great Fall dish.