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Creamy Baked Gnocchi Recipe
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.
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Prep Time 10 minutes
Cook Time 25 minutes
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.