This Baked Gnocchi is creamy and cheesy served in a delicious white sauce. It is a delicious easy Pasta Dish ready in 20-30 minutes. The perfect any night dinner meal. It makes the perfect Comfort Dish.
I love sitting down to eat with Italians, not only are you eating absolutely amazing food, but you also talk about other wonderful absolutely amazing food that you have to eat sometime in the very near future. It never ends!
A couple of weekends ago, while having dinner with friends, I brought up the idea of baking Gnocchi. Well that opened the flood gates.
Can you actually bake Gnocchi without them becoming a soggy mess? Red sauce or White sauce? Or no sauce? Boil before baking or not? How long do you bake them for? And the big question: When are you making Baked Creamy Cheesy White Sauce Gnocchi?
- Gnocchi – either Homemade Gnocchi or a good quality store bought
- Parmesan cheese – freshly grated
- Fontal Cheese – or you can use Gruyere, Provolone or Gouda
- Thyme – fresh is always best or you can use ground
- Butter – I use salted
- Milk – 2% or whole milk
- Flour – all purpose
- Basil – dried
- Oregano – dried
What are gnocchi?
They are small pieces of dough, usually round or oblong in shape that are boiled in water or broth and then tossed with different sauces.
The term gnocco (which is the singular form of gnocchi) mean knot (or nodo), it refers to something hard such as the knuckles (nocche) of a finger.
It was probably invented around the 16th century when potatoes were imported to Italy from America.
How to make it
In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.
In a medium pot over medium heat melt the butter, add the flour and salt, combine with a whisk, slowly add the milk, stir continuously until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper.
Remove from heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently fold in the Gnocchi.
Transfer it to the baking dish, sprinkle with the remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for a few minutes. Let sit a couple of minutes before serving.
Gnocchi should be boiled for about 30 seconds before baking, and then bake them high and fast, basically you want to just melt the cheese, and oh that cheese, broiling it at the end gives you that glorious crunchy cheesy topping.
What can add to my Baked Gnocchi?
If you like you can add, some broccoli or cauliflower pieces, peas, chopped peppers or if you prefer you can add some meat such as chopped Italian sausage, chopped pancetta, chicken pieces.
Since the baked gnocchi is cooked quickly, you should cook the vegetables or meat before adding.
How to store it
Store any leftover gnocchi in an airtight container in the refrigerator, it will last 3-5 days in the fridge.
You can reheat it in the microwave, in the pre-heated 375F (190C) oven for about 5-8 minutes or even in a pan on the stove. If it’s very thick you may want to add a tablespoon or two of milk. Heat it over medium heat, stirring occasionally, until heated through.
Can I freeze leftover baked gnocchi?
Freezing it is not a great idea, because the frozen dish once it is thawed might fall apart, separate and become mushy.
If you still decide to freeze it, then freeze the completely cooled gnocchi and place in a freezer safe container. It will keep for up to 2 months in the freezer. Thaw overnight in the fridge, then reheat.
This dish is perfect for a quick dinner whether for family or company coming and can be ready in under 30 minutes. So why not try this Sounds good to me. Buon Appetito!
More Delicious Baked Pasta Recipes
- Homemade Creamy Cheesy Baked Pasta
- Homemade Creamy Baked Pancetta Macaroni
- Baked Gnocchi Double Cheese Tomato Sauce
- Classic Lasagna
Baked Creamy Cheesy White Sauce Gnocchi
- 1 pound Gnocchi (homemade or store-bought, my store-bought Gnocchi said cooked in 2 minutes)
FOR THE WHITE SAUCE
- 1 tablespoon butter
- 1 cup milk (I used 2%)
- 1 tablespoon flour
- pinch salt
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 6 tablespoons tablespoons freshly grated Parmesan cheese
- 1 cup grated Fontal cheese (Gruyere, Provolone or Gouda can be substituted)
- fresh thyme
- Pre-heat oven to 425F (220C), lightly oil an 8 x 6 inch (20x15cm) baking dish.
- In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.
FOR THE WHITE SAUCE
- In a large pot or pan over medium heat melt the butter, add the flour and salt, combine with a whisk, slowly add the milk, stir continuously until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper.
- Remove the pot/pan from the heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently fold in the Gnocchi.
- Transfer it to the baking dish, sprinkle with the remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for 2-3 minutes until starting to brown on top. Let sit a couple of minutes before serving. Enjoy!
Updated from November 18, 2015.
paul mclaughlin says
I wasn’t a gnocchi fan until this recipe. It was so tasty and easy to make . I made it for family that likes gnocchi but haven’t had it like this. Everyone loved it!! Thanks
Hi Paul, thanks so much so glad you and your family enjoyed it. Take care and have a great weekend.
If a make the day before, how long would I bake it?
Hi Wendy, I don’t really understand your question. If you make it the day before without baking it you would bake it as per the recipe, if you bake it then refrigerate it, then just heat it up on a low oven (325F) until heated through. Personally I would refrigerate it before baking and bake the next day. Hope that helps.
Angel Cole says
I have a question, if I want to double the recipe, what size pan do I use?
Hi Angel, if you double the recipe a 9×11 is perfect although you could probably also use a 9×13, and yes glass would work although make sure it is oven safe and bake at 400F rather than 425F. It might take 5-10 minutes longer to bake, so keep your eye on it. Hope that helps, let me know how it goes.
Carol Church says
Hello, my questions are #1, what is “white sauce”, and #2, can I use mozzarella Instead of the fontal or gruyere cheese? I’m really liking the non tomato version, I just don’t want to mess it up. Much thanks!
Hi Carol, a white sauce is a simple sauce made with milk butter and flour (the recipe is in the recipe card at the end of the post). I would use a firm mozzarella instead of fresh since fresh might make it too watery. Hope that helps. Let me know how it goes.
Absolutely delicious dish! Quick and so tasty! Thank you so much for the receipe!
Thanks Bara, so glad you enjoyed it. Have a great weekend.
This was so good! The last time I had gnocchi was in Italy and this tasted just like it. I also added a little bit of truffle oil to add more flavor which worked really well.
Hi Paxson, thanks so glad you enjoyed it. And the addition of truffle, great idea! 🙂
can i still make this with store bought gnocchi??
oops nevermind just printed recipe !!! thanks so much!!!!!
Hi Jackie, haha your welcome, I hope you enjoy it. Have a great week.
can this recipe be made in advance
Hi Dee, I have made it the night before (I have also frozen it before baking) and then baked it the next day with no problem. Hope that helps.
I just made this recipe and it was absolutely delicious!!!! Could’ve ate the entire pan myself. Can we just double everything in the recipe if we want to make a double serving?
Hi Jamie, so glad I’m not the only one who thinks that! And sure you can double it, I do all the time. Have a great Sunday.
Taylor @ The Girl on Bloor says
I LOVE gnocchi in white sauce – either that or a light brown butter sauce. So perfect for fall!
Thanks Taylor, I love anything with white sauce. 🙂
Made this tonight as a side with chicken piccata and a salad and it was fabulous! My husband loved it and I will definitely be making it again.
Hi Patty, so glad it was enjoyed, you should try the red sauce gnocchi next, we always split down the middle about which one we prefer. Have a great weekend.
I have to admit, I had trouble getting through the rest of your article because I couldn’t get over the idea that PEOPLE DON’T LIKE GNOCCHI??!! I didn’t know that was possible!! 🙂
This recipe looks crazy delicious. I adore Gruyere cheese 🙂 Pinning! Can’t wait to give it a try.
Hi Sagan, I know but there are those kind of people (and Italian too):). Let me know how you like it. Have a great weekend.
Marisa Franca @ All Our Way says
Marriage of my two loves: gnocchi and gruyere! Oh what a beautiful celebration! I can feel the joy coming from the dish. Beautiful and delicious looking photos!!