Gnocchi Gratin
Published April 9, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups (1 pint) heavy cream
- 2garlic cloves, finely grated
- 2packed tablespoons finely chopped sage leaves (or 1 tablespoon dried)
- ¼teaspoon finely grated nutmeg (optional)
- Salt and black pepper
- 2(16- to 18-ounce) packages potato gnocchi
- 2ounces (½ cup) coarsely grated Gruyere
- 1¾ ounces (½ cup) finely grated Parmesan
Nutritional analysis per serving (8 servings)
444 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper. Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.
Private Notes
Comments
@Dan W I used fresh, Rana potato gnocchi. It comes together in less than 5 minutes and is incredibly delicious. We’re calling it gnocch-a-roni and cheese!
Used Trader Joes shelf stable gnocchi right from the package plus heavy cream and the rest of the ingredients in the recipe. I added shrimp and frozen spinach, plus a bit of red pepper to give it a little heat. I mixed everything in a separate bowl, did a taste test and adjusted seasonings before putting dish in the oven. Might add some dry mustard next time, but it was very good overall. Definitely easy and tasty.
Fresh, frozen, shelf-stable -- do they all work for this recipe?
Good but not great. Maybe fresh gnocchi would make the difference but the convenience factor would be gone. Didn’t see an advantage in using gnocchi vs potatoes. I may try this with well drained shredded potatoes.
Loved this! Probably my favorite gnocchi recipe I've tried and so easy. There were two of us, so I made a half portion and we polished it off. I followed the recipe almost exactly except I did add a tad more garlic (I always do) I did a quick low broil at the very end. I was worried about the amount of sage I added (very packed minced tbsp), but it was perfect!
I just made this again and it does taste very different depending on the quality of the gnocchi & cheese that you use. I used a different oven this time (definitely did not need to do any broiling), only had a little sage so I added some thyme sprigs as well, and I used whatever cheeses I had in the fridge--- certain cheeses make the dish too crispy and dry. The cheeses in the recipe were the best.
only using heavy cream makes the recipe very rich. i used equal parts heavy cream and full fat greek yogurt, with about a tablespoon of sour cream and a little bit of milk. this makes it less rich, plus adds a bit of tang, if you like that in your recipes.
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