If you are looking for a comforting and irresistibly cheesy dish, you are going to love this Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe. It brings together pillowy gnocchi smothered in a luscious, velvety white cheese sauce and topped with a golden Parmesan crust that makes every bite pure bliss. Perfect for a quick dinner or an impressive side, this recipe combines simplicity with rich flavors in a way that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe comes from its straightforward but carefully chosen ingredients. Each one adds depth and character, from the tender gnocchi providing the perfect texture base to the cheeses that bring creaminess and that irresistible gratin finish.
- Gnocchi: Use fresh or frozen gnocchi for that tender potato bite that soaks up all the sauce.
- Parmesan cheese: Freshly grated for a savory, sharp crust topping that caramelizes beautifully in the oven.
- Butter: Creates a rich base for the cheese sauce and helps marry the flavors together.
- All-purpose flour: The secret to thickening the sauce into that perfect creamy texture.
- Garlic: Fresh minced or powder, garlic adds just the right punch of aromatic warmth.
- Poultry seasoning: A subtle blend of herbs that enhances the comforting flavors without overpowering the cheese.
- Kosher salt and black pepper: Essential seasoning to balance the richness.
- Nutmeg (optional): A pinch adds a wonderful warmth and complexity.
- Milk and cream: Creamy liquids that give the sauce its silky, luscious body.
- White cheese (Gruyere, Fontina, Emmenthal, Monterey Jack, or Provolone): The melty heart of the sauce, choose your favorite milky and smooth cheese.
- Green onions: Fresh chopped for a mild, crisp contrast to all the creaminess.
How to Make Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (204°C). Lightly grease a small ovenproof baking dish around 7-8 inches (18-20 cm) so your gratin doesn’t stick and bakes evenly.
Step 2: Boil the Gnocchi
Bring a medium saucepan of salted water to a boil. Add your gnocchi, and once the water returns to a boil, let them cook gently for 2 minutes. This quick boil makes the gnocchi tender and ready to soak up that creamy sauce. Remove with a slotted spoon and set aside.
Step 3: Make the Creamy White Cheese Sauce
In a separate saucepan, melt the butter over medium heat. Toss in the minced garlic and stir for 30 seconds until fragrant. Add the flour along with poultry seasoning, salt, pepper, and nutmeg if you’re using it, stirring for about 2 minutes to cook out the raw flour taste. Gradually whisk in the milk (and cream if you choose), stirring continuously until the sauce thickens, which takes about 4 to 5 minutes. Remove from heat and stir in your grated white cheese until silky smooth. If it’s too thick, add a splash more milk—but remember it will thicken more once baked. Fold in the cooked gnocchi and green onions gently so everything is well coated.
Step 4: Assemble and Bake
Transfer the gnocchi and sauce mixture into your prepared baking dish. Sprinkle the grated Parmesan cheese evenly on top, then scatter the chopped parsley for a touch of fresh color. Bake the gratin for 7 minutes, then switch to broil for 3 minutes to get that beautiful golden-brown crust. Keep a close eye so it doesn’t burn. Once out of the oven, let it rest for a few minutes—the sauce will firm up to a creamy perfection.
How to Serve Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe
Garnishes
A sprinkle of fresh parsley or chives not only brightens the dish visually but adds a subtle herbal freshness that complements the rich cheese sauce perfectly. For an extra touch, a dusting of smoked paprika or a drizzle of good olive oil works wonders.
Side Dishes
This gratin is hearty enough to stand alone but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, or some roasted vegetables to balance out the richness. For a full meal, serve alongside grilled chicken or a simple tomato and basil salad for a classic Italian vibe.
Creative Ways to Present
Try serving this gratin in individual ramekins for a charming, personalized touch. Alternatively, turn it into a comforting appetizer by spooning the gratin onto small plates or even toothpicks for parties. It’s also delightful as a decadent side for a cozy dinner party.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover gratin covered tightly in plastic wrap or an airtight container for up to 2 days. The flavors actually meld further, making next-day servings just as delicious if not better.
Freezing
This Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe freezes well. Prepare the gratin completely but don’t bake it before freezing. Wrap tightly and freeze for up to one month. When ready to eat, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until heated through and bubbling. Avoid microwaving if possible to maintain the gratin’s texture and prevent the crust from becoming soggy.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! Fresh or frozen store-bought gnocchi works perfectly in this recipe. Just follow the boiling instructions to ensure they are tender before mixing with the sauce.
What cheeses are best for the white cheese sauce?
The recipe calls for white cheeses like Gruyere, Fontina, Emmenthal, Monterey Jack, or Provolone because they melt beautifully and create that creamy texture. You can choose based on your flavor preference or mix a couple for complexity.
Is this dish suitable for a vegetarian diet?
Yes, this gratin is vegetarian-friendly as long as you use cheese made without animal rennet. It’s packed with flavor and will satisfy both vegetarians and cheese lovers alike.
Can I make this recipe dairy-free?
To make a dairy-free version, try substituting the butter for a plant-based option, use a dairy-free milk alternative, and choose vegan cheeses that melt well. The texture and flavor will differ but you can still enjoy a creamy, comforting gratin.
How can I add more vegetables to this gratin?
Feel free to toss in steamed or sautéed vegetables like spinach, mushrooms, or peas before baking. They complement the gnocchi and cheese sauce beautifully and bring extra nutrition and color to the dish.
Final Thoughts
This Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe is a true crowd-pleaser that shines with its effortless preparation and cozy, indulgent flavors. Whether you’re cooking a weekday dinner or an inviting appetizer for friends, this cheesy gnocchi dish feels like home in every bite. Give it a try and enjoy the delightful warmth and creaminess that only a gratin can offer!
PrintEasy Gnocchi Gratin with Creamy White Cheese Sauce Recipe
This Easy Gnocchi Gratin is a creamy, cheesy baked casserole made with tender gnocchi and a rich white cheese sauce. Perfect as a comforting main dish or appetizer, it combines soft boiled gnocchi with a savory Gruyere-based sauce, baked to golden perfection and topped with fresh Parmesan and parsley.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 3 main dish servings (6-8 appetizers, or 4-5 sides)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Gnocchi
- 1 package gnocchi, fresh or frozen, 375-500 g (13–16 ounces)
- 1/4 cup grated fresh Parmesan cheese
- 1 tablespoon chopped parsley for garnish
White Cheese Sauce
- 1 1/2 tablespoons butter (salted or unsalted)
- 2 tablespoons all purpose flour
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon poultry seasoning (or more to taste)
- 1/2 teaspoon kosher salt (or to taste)
- Pinch of black pepper
- Pinch of nutmeg (optional)
- 1 1/2 cups milk, 2% or whole (can substitute 1/4 cup with light or heavy cream for extra richness)
- 1 cup grated white cheese (such as Gruyere, Fontina, Emmenthal, Monterey Jack, or Provolone)
- 1/4 cup chopped green onion
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C). Spray a small 7-8 inch (18-20 cm) ovenproof baking dish with olive oil or cooking spray to prevent sticking.
- Boil Gnocchi: Bring a medium saucepan of salted water to a boil. Add the gnocchi and once the water returns to a boil, lower the heat to medium low and gently simmer for 2 minutes. Drain the gnocchi or use a slotted spoon to transfer them to a bowl. Set aside.
- Make Cheese Sauce: In a medium or large saucepan, melt the butter over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Whisk in the flour and poultry seasoning, continuing to stir for 2 minutes to cook out the raw flour taste. Gradually whisk in the milk (and cream if using), cooking for 4-5 minutes until the sauce thickens slightly. Remove from heat and stir in the grated white cheese until smooth. If the sauce is too thick, add a splash more milk. Season with salt, black pepper, and nutmeg if using. Stir in the cooked gnocchi and chopped green onions until well combined.
- Assemble and Bake/Broil: Spoon the gnocchi and cheese sauce mixture into the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top, then scatter the chopped parsley for garnish. Bake in the preheated oven for 7 minutes, then switch to broil for an additional 3 minutes to brown the top. Keep a close eye during broiling to avoid burning. Let the gratin stand for a few minutes before serving, allowing the sauce to thicken further. Serve warm as a creamy main dish, side, or appetizer with toothpicks if desired.
Notes
- Make Ahead: Prepare the dish through mixing gnocchi with the cheese sauce as directed. Transfer to the baking dish, cover tightly with plastic wrap, and refrigerate for up to 2 days. When ready to bake, sprinkle Parmesan and parsley on top and bake at 400°F (204°C) for 20-25 minutes. Broil for 2-3 minutes to brown if needed.
- Serving Sizes: Makes 6-8 appetizer servings, 2-3 main dish servings, or 4-5 side servings.
- Cheese Options: Use any mild white melting cheese like Gruyere, Fontina, Emmenthal, Monterey Jack, or Provolone for best results.
- Gnocchi: Fresh or frozen gnocchi both work well; avoid cooking frozen gnocchi too long to prevent mushiness.
