Baked cheese gnocchi I’m making these for the 3rd time this week

Baked cheese gnocchi has quickly become my go-to comfort food this week. There’s something about the golden, bubbly cheese and pillowy gnocchi that just keeps calling me back for more. If you’re wondering how to make a cozy, crowd-pleasing dish that’s simple yet full of flavor, this baked cheese gnocchi recipe might just be your new favorite.

This dish perfectly balances creamy, cheesy goodness with tender gnocchi, baked to a satisfying crust. Whether you’re looking for an easy dinner or something to impress on a busy weeknight, baked cheese gnocchi delivers warmth and comfort in every bite.

Why I Can’t Stop Making These Cookies

• Ready in under 30 minutes, perfect for last-minute dinners or quick lunches
• Flavor twist: melty mozzarella and sharp Parmesan baked to golden perfection
• Pantry-friendly ingredients mean you probably have what you need right now
• Kid-friendly texture and cheesy flavor make it a household hit
• Seasonal flexibility add fresh herbs or swap cheeses for year-round menus

What Type of Gnocchi Should I Use?

For the best results, fresh gnocchi is ideal. It cooks quickly and has the softest texture, melting nicely with the cheese sauce. If you use frozen gnocchi, be sure to thaw it in the fridge overnight and pat dry with paper towels to avoid sogginess. Dried gnocchi can work in a pinch but expect a firmer texture, and you’ll want to cook it just until al dente before baking. Fresh or frozen versions tend to hold up better under the oven’s heat, resulting in that perfect soft-yet-structured bite.

Options for Ingredient Alternatives

• Swap butter for olive oil for a hint of fruitiness and lighter feel
• Use a blend of mozzarella, fontina, or provolone instead of just mozzarella
• Dairy-free milk like almond or oat can replace whole milk in the sauce
• Vanilla extract could be swapped for a pinch of nutmeg if adding to creamy béchamel bases
• Fresh herbs instead of dried for example, basil or parsley add bright contrasts
• If using coconut oil instead of butter, chill dough or sauce to prevent separation

The Biggest Challenges While Baking

• Avoid mixing the cheese sauce and gnocchi too vigorously; fold gently to keep gnocchi intact
• Butter temperature matters melt it slowly to avoid burning and grainy sauce
• Overmixing dough or sauce can lead to dense or gluey gnocchi; stir just enough
• If the dough or sauce feels too dry, add milk a tablespoon at a time to loosen it without losing thickness
• Chilling for at least 30 minutes before baking helps flavors meld and firm up for easier slicing and serving

Storage & Freezing Instructions

Baked cheese gnocchi stays fresh in the fridge for up to 3 days cover tightly with foil or airtight containers. To freeze, cool completely and layer pieces between parchment paper in freezer-safe containers or bags. This prevents sticking, and you can reheat straight from frozen in the oven at 350°F (175°C) for about 20 minutes. For make-ahead dough, prepare and freeze before baking; thaw overnight in the fridge and bake as usual for convenience.

Estimated Nutrition

The whole batch of baked cheese gnocchi provides roughly 1500–1800 calories, with around 90–110 grams of fat, 120–140 grams of carbs, and 70–80 grams of protein depending on cheese quantities and serving size. A typical serving is about 1 cup (roughly 250 g) with approximately 300–350 calories, making it filling yet approachable as a main dish.

Ingredients

• 1 lb (450 g) gnocchi, fresh or thawed if frozen
• 2 cups shredded mozzarella cheese (200 g)
• 1 cup grated Parmesan cheese (100 g)
• 2 cups whole milk (480 ml)
• 4 Tbsp unsalted butter (55 g)
• 4 Tbsp all-purpose flour (30 g)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried Italian herbs or 1 Tbsp fresh herbs, chopped
• 1/4 tsp crushed red pepper flakes (optional for a little heat)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the gnocchi for 2-3 minutes or until they float to the surface. Drain well and spread on paper towels to dry.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and fragrant. Gradually whisk in milk, stirring constantly to avoid lumps.
4. Cook the sauce until thickened and smooth, about 5 minutes. Stir in salt, pepper, garlic powder, and herbs. Remove from heat and fold in half the mozzarella and Parmesan.
5. Gently fold the gnocchi into the cheese sauce, careful not to break them. Transfer the mixture to the prepared baking dish and sprinkle remaining cheeses evenly on top.
6. Bake uncovered for 20 to 25 minutes or until the cheese is bubbly and golden brown on top.
7. Let cool for 5 minutes before serving so it sets and flavors meld beautifully.

Tips, Variations & Serving Ideas

• Stir in cooked spinach or kale for a green veggie boost
• Add sautéed mushrooms or caramelized onions for a savory twist
• Sprinkle extra herbs or chili flakes on top before baking for added zing
• Underbake by a few minutes for gooier, creamier centers
• Serve with a crisp green salad or garlic bread for a complete meal
• Use gluten-free flour for a celiac-friendly version
• Leftovers reheat well in the oven or air fryer to keep crust crispy

FAQs

Q: Can I use store-bought frozen gnocchi?
A: Yes, just thaw and dry it thoroughly before combining with the sauce for best texture.

Q: What cheese works best in baked cheese gnocchi?
A: Mozzarella for meltiness and Parmesan for sharpness are a classic combo, but feel free to try fontina or provolone.

Q: Can I make this vegan?
A: Swap dairy milk for plant-based milk, use vegan butter, and choose vegan cheese alternatives for a plant-based dish.

Q: How do I prevent the dish from becoming watery?
A: Make sure gnocchi are well-drained and do not over-sauce; thickening the cheese sauce helps maintain the right consistency.

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