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Home » Ingredient » Pasta » Baked Creamy Cheesy White Sauce Gnocchi

Baked Creamy Cheesy White Sauce Gnocchi

Last Updated May 19, 2020. Published January 27, 2019 By Rosemary 23 Comments

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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 Creamy Cheesy White Sauce Gnocchi, a fast, easy, delicious baked Italian pasta dish, the perfect family or guests for dinner recipe.Baked Gnocchi

We 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.

Baked Creamy Cheesy White sauce gnocchi in a white pan

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.

baked gnocchi on a spoon

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, a fast, easy, delicious baked Italian pasta dish, the perfect family or guests for dinner recipe.

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

Classic Lasagna

You can probably be eating this amazing dish in 30 minutes at the most. Sounds good to me. Buon Appetito!

baked gnocchi in a pan

Baked Creamy Cheesy White sauce gnocchi in a white pan
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4.67 from 12 votes

Baked Creamy Cheesy White Sauce Gnocchi

Quick, simple and Delicious, the perfect quick lunch or dinner.
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Course Pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 people
Calories 415kcal
Author Rosemary Molloy

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
US Customary - Metric

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

Be sure to watch the Video at the top of the post!

Nutrition

Calories: 415kcal | Carbohydrates: 44g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 642mg | Potassium: 107mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Calcium: 495mg | Iron: 4.3mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from November 18, 2015.

 

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    Filed Under: Casseroles & Bakes, Main Dish, Most Posts, Pasta

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    1. Wendy says

      December 7, 2021 at 10:54 pm

      If a make the day before, how long would I bake it?

      Reply
      • Rosemary says

        December 8, 2021 at 10:14 am

        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.

        Reply
    2. Angel Cole says

      December 1, 2021 at 4:38 am

      I have a question, if I want to double the recipe, what size pan do I use?

      Reply
      • Rosemary says

        December 1, 2021 at 10:34 am

        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.

        Reply
    3. Carol Church says

      February 4, 2020 at 6:50 pm

      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!

      Reply
      • Rosemary says

        February 4, 2020 at 7:34 pm

        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.

        Reply
    4. Bara says

      June 23, 2018 at 7:33 am

      5 stars
      Absolutely delicious dish! Quick and so tasty! Thank you so much for the receipe!

      Reply
      • Rosemary says

        June 23, 2018 at 2:43 pm

        Thanks Bara, so glad you enjoyed it. Have a great weekend.

        Reply
    5. Paxson says

      May 15, 2018 at 1:27 am

      5 stars
      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.

      Reply
      • Rosemary says

        May 15, 2018 at 7:11 pm

        Hi Paxson, thanks so glad you enjoyed it. And the addition of truffle, great idea! 🙂

        Reply
    6. jackie says

      February 26, 2018 at 3:17 am

      can i still make this with store bought gnocchi??

      oops nevermind just printed recipe !!! thanks so much!!!!!

      Reply
      • Rosemary says

        February 26, 2018 at 2:54 pm

        Hi Jackie, haha your welcome, I hope you enjoy it. Have a great week.

        Reply
    7. Dee says

      December 25, 2017 at 8:28 pm

      can this recipe be made in advance

      Reply
      • Rosemary says

        December 25, 2017 at 9:19 pm

        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.

        Reply
    8. Jamie says

      February 12, 2017 at 5:53 am

      5 stars
      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?

      Reply
      • Rosemary says

        February 12, 2017 at 10:47 am

        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.

        Reply
    9. Taylor @ The Girl on Bloor says

      October 19, 2016 at 3:49 pm

      I LOVE gnocchi in white sauce – either that or a light brown butter sauce. So perfect for fall!

      Reply
      • Rosemary says

        October 21, 2016 at 7:25 pm

        Thanks Taylor, I love anything with white sauce. 🙂

        Reply
    10. Patty says

      October 7, 2016 at 3:05 am

      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.

      Reply
      • Rosemary says

        October 7, 2016 at 1:53 pm

        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.

        Reply
    11. Sagan says

      November 19, 2015 at 6:33 pm

      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.

      Reply
      • Rosemary says

        November 20, 2015 at 8:14 am

        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.

        Reply
    12. Marisa Franca @ All Our Way says

      November 18, 2015 at 4:58 pm

      5 stars
      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!!

      Reply

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