Creamy Baked Gnocchi is a rich, comforting dish that combines pillowy soft gnocchi with a smooth, cheesy white sauce for a meal that feels both elegant and indulgent. This recipe is simple enough for a weeknight dinner yet impressive enough to serve for guests. Gnocchi—those tender little dumplings made from potato—are quick-cooking and satisfying, providing a perfect base for the creamy herb-infused sauce. The white sauce is built from butter, milk, and a touch of flour for body, seasoned with basil, oregano, and a pinch of salt for subtle flavor. What takes this dish over the top is the combination of Parmesan and Fontal cheese, which melt into the sauce and bake into a golden, bubbling topping. It’s the kind of comfort food that doesn’t feel too heavy but still delivers the creamy, cheesy satisfaction of a baked pasta dish. Whether you’re looking for a cozy winter meal or a versatile side dish for a dinner party, this baked gnocchi fits the bill. It also pairs beautifully with roasted vegetables, grilled meats, or a crisp salad. With minimal prep and a short cook time, it’s a no-fuss dish that delivers gourmet flavor with every bite.

Why You’ll Love This Recipe

1. Ultra Creamy Texture

The white sauce clings perfectly to the soft gnocchi, creating a rich and luxurious bite.

2. Fast and Easy

Store-bought gnocchi cook in minutes, and the sauce comes together in one pan with pantry staples.

3. Versatile Dish

Serve it as a main or a hearty side—it complements everything from chicken to seafood.

4. Customizable

You can switch up the cheese or add veggies and proteins to make it your own.

5. Crowd-Pleaser

With its creamy sauce, golden top, and comforting flavor, this dish is always a hit at the table.

Ingredients

Gnocchi
Butter
Milk

Flour
Salt
Basil

Oregano
Parmesan cheese
Fontal cheese (or Gruyere, Provolone, or Gouda)

Fresh thyme

Variations

You can easily adapt this dish to suit your taste or dietary needs. Add cooked spinach, mushrooms, or peas to the sauce for extra texture and nutrition. Mix in shredded rotisserie chicken or cooked Italian sausage for added protein. For a hint of heat, stir in a pinch of crushed red pepper flakes. If you prefer a more decadent sauce, substitute cream for some of the milk. Swap in different cheeses like mozzarella or fontina for a unique flavor profile.

How to Make the Recipe

Step 1

Preheat your oven to 375°F and lightly grease a baking dish.

Step 2

Cook the gnocchi according to package instructions (usually 2 minutes or until they float). Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth roux. Cook for 1 minute to eliminate the raw flour taste.

Step 4

Slowly add the milk while whisking, and bring to a gentle simmer. Stir until the sauce thickens slightly.

Step 5

Season with a pinch of salt, basil, and oregano. Add half of the grated Parmesan and all of the Fontal cheese, stirring until melted and smooth.

Step 6

Add the cooked gnocchi to the sauce and stir to coat evenly.

Step 7

Transfer the gnocchi and sauce to the prepared baking dish. Top with remaining Parmesan and sprinkle with fresh thyme.

Step 8

Bake for 15–20 minutes, or until the top is golden and bubbly. Serve warm.

Tips for Making the Recipe

Don’t overcook the gnocchi—they cook quickly and should be drained as soon as they float.
Freshly grate the cheese for better melt and flavor.

Use whole milk or a mix of milk and cream for a richer sauce.
Season the white sauce to taste—add more herbs or a pinch of garlic powder if desired.
Let the dish rest for a few minutes after baking to allow the sauce to set slightly.

How to Serve

Serve Creamy Baked Gnocchi hot from the oven as a main course with a green salad or roasted vegetables. It also works beautifully as a side dish with grilled chicken, seared steak, or baked fish. For a cozy dinner, pair it with crusty bread and a glass of white wine.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

This dish can be frozen after baking. Wrap the cooled casserole tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a 350°F oven until warmed through (15–20 minutes), or microwave individual portions for 1–2 minutes, stirring halfway.

FAQs

1. Can I use frozen gnocchi?

Yes, just cook according to package instructions and drain well before adding to the sauce.

2. What can I substitute for Fontal cheese?

Gruyere, Provolone, or Gouda work well as substitutes with similar meltability and flavor.

3. Can I use gluten-free gnocchi?

Absolutely. Just make sure to also use a gluten-free flour for the roux.

4. Can I make this dish ahead of time?

Yes, assemble it up to a day in advance and refrigerate before baking.

5. How can I make it more filling?

Add cooked chicken, sausage, or vegetables like broccoli or mushrooms.

6. Can I use pre-shredded cheese?

Freshly shredded cheese melts better and avoids added anti-caking agents, but pre-shredded can work in a pinch.

7. What type of milk is best?

2% or whole milk gives the best balance of richness and creaminess.

8. Can I use cream instead of milk?

Yes, using part cream will make the sauce even richer and thicker.

9. Why did my sauce turn grainy?

This can happen if the cheese is overheated or added too quickly. Stir gently and melt cheese over low heat.

10. How do I keep the top from drying out?

Don’t overbake. You can also tent loosely with foil during the last few minutes if needed.

Conclusion

Creamy Baked Gnocchi is a cozy, comforting recipe that’s simple to prepare yet full of rich flavor and satisfying texture. With its herb-infused white sauce, tender gnocchi, and golden cheesy top, it’s the perfect meal for any occasion—from a casual family dinner to a special gathering. Whether enjoyed on its own or paired with a protein or salad, this dish brings warmth and elegance to the table with minimal effort. Keep it in your recipe collection—you’ll want to make it again and again.