Baked Creamy Cheesy White Sauce Gnocchi, a delicious easy Pasta Dish ready in 20 minutes. The perfect any night dinner meal. Cheesy and Creamy, the perfect Comfort Dish.
Baked Gnocchi
Baked GnocchiWe are a family split down the middle on our love of Gnocchi. Two of us love it and two not so much.
But and this is a big but, Baked Creamy Cheesy White Sauce Gnocchi opened the eyes (and stomachs) of the not so loving Gnocchi family members.
And one member after his third helping muttered “hmm and I didn’t like gnocchi!” It is seriously delicious. Not only that but super fast and easy.
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?
Baked Creamy Cheesy White Sauce Gnocchi
Good questions, so what did I do? I went to see my friend who owns our local family grocery store just down the street from me. Actually it’s more than just a grocery store.
If you are looking for something, anything, they probably have it! So I asked her if she had ever baked Gnocchi, and yes she had.
How to make it
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.
More Delicious Baked Pasta Recipes
Homemade Creamy Cheesy Baked Pasta
Homemade Creamy Baked Pancetta Macaroni
Baked Gnocchi Double Cheese Tomato Sauce
You can probably be eating this amazing dish in 30 minutes at the most. Sounds good to me. Buon Appetito!
Baked Creamy Cheesy White Sauce Gnocchi
Ingredients
- 1 pound Gnocchi (homemade or store-bought, my store-bought Gnocchi said cooked in 2 minutes)
- 1/4 cup + 2 tablespoons freshly grated Parmesan cheese
- 1 cup grated Fontal cheese (or Gruyere)
- fresh thyme
- WHITE SAUCE
- 1 tablespoon butter
- 1 cup milk (I used 2%)
- 1 tablespoon flour
- pinch salt
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
Instructions
- Pre-heat oven to 425°, lightly oil an 8 x 6 inch 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.
- In a medium pot over medium heat melt butter, then add flour and salt, combine with a whisk, add milk slowly and continue to stir 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 add the Gnocchi.
- Place in baking dish, sprinkle with remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for another 3-5 minutes. Let sit a couple of minutes before serving. Enjoy!
Video
Notes
Nutrition
Updated from November 18, 2015.
Wendy says
If a make the day before, how long would I bake it?
Rosemary says
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?
Rosemary says
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!
Rosemary says
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.
Bara says
Absolutely delicious dish! Quick and so tasty! Thank you so much for the receipe!
Rosemary says
Thanks Bara, so glad you enjoyed it. Have a great weekend.
Paxson says
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.
Rosemary says
Hi Paxson, thanks so glad you enjoyed it. And the addition of truffle, great idea! 🙂
jackie says
can i still make this with store bought gnocchi??
oops nevermind just printed recipe !!! thanks so much!!!!!
Rosemary says
Hi Jackie, haha your welcome, I hope you enjoy it. Have a great week.
Dee says
can this recipe be made in advance
Rosemary says
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.
Jamie says
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?
Rosemary says
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!
Rosemary says
Thanks Taylor, I love anything with white sauce. 🙂
Patty says
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.
Rosemary says
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.
Sagan says
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.
Rosemary says
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!!