Baked Creamy Cheesy White Sauce Gnocchi
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
4 servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
Italian
Baked Creamy Cheesy White Sauce Gnocchi
Description
This recipe uses either homemade or store-bought gnocchi boiled briefly until they float, then combined with a white sauce made by whisking butter, flour, milk, and seasoning into a smooth cream flavored with dried basil and oregano. Parmesan and fontal cheese add richness and depth to the sauce before it is folded with the gnocchi.
The mixture is baked in an oiled dish at a high temperature for a few minutes and then broiled briefly to achieve a browned, bubbly top. Fresh thyme can be added as a finishing touch for aroma and freshness. The result balances a creamy, herb-infused sauce with tender gnocchi, highlighted by melted cheese crust.
Leftovers store well refrigerated for up to 5 days and reheating can be done in the microwave, oven, or stovetop with a splash of milk to restore creaminess. Freezing is not generally recommended as it may alter texture. Using quality cheese and managing sauce thickness ensures a balanced finish.
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
- salt pinch
- ¼ teaspoon basil
- ¼ teaspoon oregano
EXTRAS
- 6 tablespoons Parmesan Cheese freshly grated, quantity in tablespoons
- 1 cup fontal cheese grated, Gruyere, Provolone or Gouda can be substituted
- thyme fresh
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
- Use homemade or quality store-bought gnocchi; boil until they float for proper doneness.
- Refrigerate leftovers up to 3-5 days; reheat with added milk if sauce thickens.
- Freezing is not recommended due to texture changes but if done, freeze cooled gnocchi in a sealed container for up to 2 months, thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 642mg | 27% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 555IU | 11% |
| Calcium | 495mg | 50% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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