Creamy Baked Gnocchi Recipe

Let’s be real: some nights, you need a dinner that feels like a warm hug. Something that comes together without a ton of fuss but tastes like you spent hours in the kitchen. That’s exactly why this Creamy Baked Gnocchi recipe is about to become your secret weapon. It’s the kind of cozy, satisfying dish that turns a regular weekday into something a little more special. Imagine tender potato pillows smothered in a rich, creamy sauce, topped with a blanket of bubbly, golden cheese. Are you swooning yet? I know I am every time I pull this dish out of the oven.

This is one of those recipes that proves comfort food doesn’t have to be complicated. I first started making it on those evenings when my brain was fried from a long day, but my family still needed (and deserved!) a delicious meal. It was an instant hit, and now it’s my go-to for potlucks, busy nights, and whenever I need a guaranteed crowd-pleaser. The best part? You probably have most of the ingredients in your pantry right now.

Table of Contents

Table of Contents

Why You’ll Love This Creamy Baked Gnocchi

• One-Pan Wonder: We’re using the same skillet to make the sauce and bake the gnocchi, which means less cleanup. Hallelujah!
• Family-Friendly Magic: Even the pickiest eaters can’t resist this cheesy, creamy goodness. It’s a true peace treaty for the dinner table.
• Ready in a Flash: From stovetop to table in about 30 minutes, this recipe is a lifesaver on hectic nights.
• Endlessly Customizable: Toss in some spinach, cooked sausage, or sun-dried tomatoes to make it your own.

Gathering Your Ingredients

Here’s what you’ll need to create this simple masterpiece. Don’t be shy about making swaps based on what you have on hand :

Print

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1 (16-ounce) package shelf-stable gnocchi
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

How to Make Creamy Baked Gnocchi

1. Preheat and Sauté: Preheat your oven to 400°F (200°C). In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Create the Sauce: Pour in the heavy cream and broth, then add the Italian seasoning, salt, and pepper. Let the mixture simmer gently for 2-3 minutes.
3. Add the Gnocchi: Stir in the uncooked gnocchi, making sure each piece is coated in the creamy sauce. Let it simmer for another 2 minutes.
4. Cheese, Please! Remove the skillet from the heat. Stir in half of the mozzarella cheese and all of the Parmesan cheese until they start to melt into the sauce.
5. Top and Bake: Sprinkle the remaining mozzarella cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly and the cheese on top is golden brown.
6. Serve and Enjoy: Carefully remove the skillet from the oven (remember, the handle is hot!). Let it sit for 2-3 minutes before garnishing with fresh parsley and serving.

Helpful Tips for the Best Results

A few little nuggets of wisdom to make your gnocchi baking experience a breeze:

• Skillet Safety: That skillet handle will be scorching hot coming out of the oven. I can’t tell you how many times I’ve almost forgotten this! Please place a kitchen towel or oven mitt over the handle to remind yourself and everyone else.
• Sauce Too Thick? If your sauce seems a little too thick before baking, just add a splash more broth to thin it out to your liking.
• Add Some Greens: For a pop of color and nutrition, stir in a couple of handfuls of fresh spinach right after you take the skillet out of the oven. The residual heat will wilt it perfectly.
• Gnocchi Note: I use shelf-stable gnocchi for this recipe, which works beautifully. If you’re using frozen gnocchi, there’s no need to thaw it first—just add a couple of minutes to the baking time.

What to Serve With Your Gnocchi

This creamy baked gnocchi is wonderfully hearty on its own, but it also plays well with others! For a complete meal, I love pairing it with a simple Easy Arugula Salad to balance the richness. A side of crispy garlic bread is also never a bad idea for soaking up every last bit of that delicious sauce. If you’re looking for more Italian-inspired comfort, you have to try this Simple Chicken Parmesan next.

Serving Suggestions & Nutritional Info

This dish is best served immediately while it’s hot and gooey. It makes about four generous servings, perfect for a family dinner. If you’re lucky enough to have leftovers, they store beautifully in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a covered skillet, adding a tiny splash of broth or cream to bring the sauce back to life.

Nutritional Information (per serving, estimated): Calories: 485kcal | Carbohydrates: 45g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 890mg

Can I make this creamy baked gnocchi ahead of time?

Absolutely! You can assemble the entire dish—right up to adding the final layer of cheese—cover it, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven, adding a few extra minutes to the baking time since it will be going in cold.

Can I freeze baked gnocchi?

You can, but with a caveat. Cream-based sauces can sometimes separate and become grainy when thawed and reheated. For the best texture, I recommend enjoying it fresh or storing it in the fridge for a few days. If you must freeze, do so in an airtight container for up to a month and reheat slowly on the stovetop, stirring often.

What can I use instead of heavy cream?

For a lighter version, you can try using half-and-half, but the sauce will be a bit less rich and thick. I don’t recommend using milk, as it’s more likely to curdle. For a non-dairy alternative, full-fat canned coconut milk is a great swap that still provides plenty of creaminess.

Can I add protein to this recipe?

Of course! This is a fantastic base for adding cooked, crumbled Italian sausage, diced chicken breast, or even some cannellini beans for a vegetarian option. Just brown your protein of choice in the skillet before sautéing the onions and garlic.

There you have it—a recipe for Creamy Baked Gnocchi that’s as easy to make as it is delicious to eat. It’s the kind of dish that fills your home with an incredible aroma and your family with happy smiles. I hope it finds a special place in your weekly rotation, bringing a little bit of cozy joy to your table. If you give it a try, I’d love to hear how it turned out! Happy cooking!