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Creamy Cheesy Baked Gnocchi

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.

Baked 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.

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?

Recipe Ingredients

  • 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

White Sauce

  • Butter – I use salted
  • Milk – 2% or whole milk
  • Flour – all purpose
  • Salt
  • 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.

Pasta on a spoon.

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.

Gnocchi boiled and drained.

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.

Making the white sauce in a pan.

Remove from heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently fold in the Gnocchi.

Stirring the cheese in the sauce and adding 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. 

The baked dish before and after baked.

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.

Baked gnocchi in a white pan.

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!

Gnocchi in a white pan and some on a spoon.

More Delicious Baked Pasta Recipes

Baked gnocchi in a white pan.

Baked Creamy Cheesy White Sauce Gnocchi

Rosemary Molloy
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 415 kcal

Ingredients
 
 

  • 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

EXTRAS

  • 6 tablespoons tablespoons freshly grated Parmesan cheese
  • 1 cup grated Fontal cheese (Gruyere, Provolone or Gouda can be substituted)
  • fresh thyme

Instructions
 

  • 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!

Notes

You can use either a Homemade Gnocchi or a good quality store bought.
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.
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.

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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from November 18, 2015.

29 Comments

  1. Question? If I’m going to make fresh gnocchi for this dish, do I only boil the pasta for 30 sec whether they float or not?

    1. Hi Vickie, it should be as soon as you see them start to come up remove them. It might be a bit longer then 30 seconds for homemade. Although I wouldn’t go over 60 seconds. Hope that helps. Let me know. Take care!

  2. 5 stars
    I made this recipe for the grandkids, but the adults loved it just as much! Thank you!

    I have a general question about your baked pasta recipes; do you cover the dish when you bake it in the oven or do they go in uncovered? Do you usually specify when to cover? I didn’t cover this one because of the short time in the oven. Thanks!

    1. Hi Lucy, thanks so much, so glad everyone including the kids enjoyed it. I don’t think I have ever covered a baked pasta dish, but if I do I would say it in the instructions. 🙂 Take care and have a great week!

  3. 5 stars
    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

    1. 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.

    1. 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.

  4. 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!

    1. 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.

  5. 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.

    1. 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.

  6. 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?

    1. 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.

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

  8. 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.

    1. 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.

  9. 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.

    1. 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.

  10. 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!!

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