Creamy Baked Gnocchi Recipe

Creamy Baked Gnocchi Recipe | A Comforting, Cheesy Delight

I have to admit, making this creamy baked gnocchi recipe was a total game-changer for me. From the moment I pulled it out of the oven, the aroma of melted cheese, garlic, and herbs filled my kitchen, making it impossible to wait before tasting. Soft, pillowy gnocchi smothered in a rich, creamy sauce just feels like a warm hug on a plate.

I love how easy it is to throw together, yet it looks and tastes impressive enough to serve guests. This is my go-to comfort food when I want something indulgent, cozy, and utterly satisfying. Sometimes, I even pair it with a refreshing drink like fresh squeezed lemonade to balance the richness.

Ingredients

Here’s everything you’ll need to make this creamy, cheesy baked gnocchi. I’ve included some tips to help you get the best results.

• 1 lb gnocchi, homemade or store-bought – I prefer fresh gnocchi for a softer, pillowy texture.
• 1 tbsp butter – Adds richness to the sauce; unsalted is best so you can control saltiness.
• 1 tbsp all-purpose flour – Helps thicken the cream sauce perfectly.
• 1 1/2 cups milk – Whole milk works best for creaminess, but you can substitute with a plant-based milk.
• 1 cup Fontal cheese, grated – This cheese melts beautifully and creates a silky sauce.
• 6 tbsp Parmesan cheese – Freshly grated gives a nutty, sharp flavor that pre-grated can’t match.
• 1/4 tsp dried basil – Adds a subtle aromatic sweetness.
• 1/4 tsp dried oregano – Enhances the Italian flavor profile.
• 1 sprig fresh thyme – Brings freshness and a slightly earthy aroma.
• Pinch of salt – To taste, balancing all flavors.

Note: This recipe serves 4 generously.

Variations

I like experimenting with this dish, so here are a few variations you can try:

• Dairy-Free: Swap milk with almond or oat milk, and use a vegan cheese blend.
• Extra Veggies: Add sautéed spinach, mushrooms, or roasted cherry tomatoes for more nutrition and flavor.
• Spicy Kick: Sprinkle in crushed red pepper flakes or a dash of smoked paprika.
• Cheese Swap: Try mozzarella or Gruyère for a different melt and flavor profile.
• Protein Boost: Add shredded rotisserie chicken, cooked sausage, or crispy bacon bits.
• Refreshing Twist: Sometimes I enjoy this dish alongside a mint lemonade recipe to lighten the richness.

Cooking Time

Here’s a quick breakdown of the time you’ll need:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Equipment You Need

Here’s what helped me make this dish perfectly:

• Oven-safe baking dish – To bake the gnocchi until golden and bubbly.
• Medium saucepan – For making the creamy cheese sauce.
• Whisk – To combine the butter, flour, and milk smoothly.
• Grater – To grate Fontal and Parmesan cheese fresh.
• Wooden spoon or spatula – To mix gnocchi with the sauce evenly.

How to Make Creamy Baked Gnocchi Recipe

Making this dish is easier than it looks. Follow these simple steps:

Prepare the Cheese Sauce

I start by melting butter in a medium saucepan over medium heat. Then I whisk in the flour to create a roux and slowly add milk, stirring constantly until the sauce is smooth and thickened. Finally, I add Fontal and Parmesan, letting them melt into a silky, cheesy mixture.

Mix Gnocchi with Sauce

Next, I toss the gnocchi into the creamy sauce until each piece is coated. I season with basil, oregano, thyme, and a pinch of salt to enhance all the flavors. This step ensures every gnocchi is flavorful and perfectly creamy.

Bake Until Golden

I transfer everything into a greased baking dish and sprinkle a little extra Parmesan on top for a crispy finish. Baking in a preheated oven at 375°F (190°C) for 20-25 minutes gives a golden, bubbly top that makes it irresistible.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can elevate this dish:

• I always grate cheese fresh—it melts better and has more flavor.
• Make sure gnocchi aren’t overcrowded in the baking dish for even cooking.
• Let the sauce cool slightly before baking to prevent it from separating.
• I sometimes broil for 2 minutes at the end for an extra golden top.
• Taste and adjust seasoning before baking—it makes a huge difference.

How to Serve Creamy Baked Gnocchi Recipe

Serving this dish is all about comfort and presentation:

• Garnish with a sprinkle of fresh thyme leaves or chopped parsley.
• Drizzle a little olive oil over the top for added shine.
• Serve with a side salad or garlic bread to balance the richness.
• For a fun twist, plate in individual ramekins for a cozy, single-serving presentation.

Nutritional Information

Here’s a quick look at the nutrition for one serving:

• Calories: ~420
• Protein: 15g
• Carbohydrates: 40g
• Fat: 22g

This dish is indulgent but packed with protein and carbs, making it perfect for a hearty meal.

Make Ahead and Storage

Storing

I let the baked gnocchi cool completely, then cover and refrigerate. It stays fresh for up to 3 days.

Freezing

You can freeze unbaked gnocchi mixed with the sauce in an airtight container for up to 2 months. Bake directly from frozen, adding extra 5-10 minutes to cooking time.

Reheating

I reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness, or microwave for a quick meal, though the top may not stay as golden.

Why You’ll Love This Recipe

Here’s why I can’t get enough of this creamy baked gnocchi:

• Quick and Easy: Ready in just 35 minutes, perfect for weeknights.
• Comfort Food Classic: Rich, cheesy, and satisfying for any occasion.
• Versatile: Works as a main dish, side, or vegetarian option.
• Customizable: Easy to swap cheeses, add veggies, or protein.
• Impressive but Simple: Looks gourmet but is super simple to make.

This creamy baked gnocchi has become my ultimate go-to comfort dish, and I love how it brings a cozy, indulgent touch to any meal. Every bite is creamy, cheesy, and packed with flavor—definitely worth trying this weekend.

Ben Carraoli

Creamy Baked Gnocchi Recipe

I have to admit, making this creamy baked gnocchi recipe was a total game-changer for me. From the moment I pulled it out of the oven, the aroma of melted cheese, garlic, and herbs filled my kitchen, making it impossible to wait before tasting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 lb gnocchi homemade or store-bought – I prefer fresh gnocchi for a softer, pillowy texture.
• 1 tbsp butter – Adds richness to the sauce; unsalted is best so you can control saltiness.
• 1 tbsp all-purpose flour – Helps thicken the cream sauce perfectly.
• 1 1/2 cups milk – Whole milk works best for creaminess but you can substitute with a plant-based milk.
• 1 cup Fontal cheese grated – This cheese melts beautifully and creates a silky sauce.
• 6 tbsp Parmesan cheese – Freshly grated gives a nutty sharp flavor that pre-grated can’t match.
• 1/4 tsp dried basil – Adds a subtle aromatic sweetness.
• 1/4 tsp dried oregano – Enhances the Italian flavor profile.
• 1 sprig fresh thyme – Brings freshness and a slightly earthy aroma.
• Pinch of salt – To taste balancing all flavors.

Method

 

1. I start by melting butter in a medium saucepan over medium heat. Then I whisk in the flour to create a roux and slowly add milk, stirring constantly until the sauce is smooth and thickened. Finally, I add Fontal and Parmesan, letting them melt into a silky, cheesy mixture.
2. Next, I toss the gnocchi into the creamy sauce until each piece is coated. I season with basil, oregano, thyme, and a pinch of salt to enhance all the flavors. This step ensures every gnocchi is flavorful and perfectly creamy.
3. I transfer everything into a greased baking dish and sprinkle a little extra Parmesan on top for a crispy finish. Baking in a preheated oven at 375°F (190°C) for 20-25 minutes gives a golden, bubbly top that makes it irresistible.

Notes

• I always grate cheese fresh—it melts better and has more flavor.
• Make sure gnocchi aren’t overcrowded in the baking dish for even cooking.
• Let the sauce cool slightly before baking to prevent it from separating.
• I sometimes broil for 2 minutes at the end for an extra golden top.
• Taste and adjust seasoning before baking—it makes a huge difference.