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Easy Gnocchi Gratin with Creamy White Cheese Sauce Recipe

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4.1 from 44 reviews

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.

  • Author: Sarah
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://cookingwithsarah.com/easy-gnocchi-gratin-with-creamy-white-cheese-sauce-recipe/