Print

Alfredo Gnocchi Bake Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This creamy Alfredo Gnocchi Bake is a comforting casserole featuring pillowy gnocchi smothered in a rich, homemade Alfredo sauce made with fontina, parmesan, and garlic. Baked to golden bubbly perfection with a crispy cheese top, it’s an easy yet elegant dish perfect for dinner parties or cozy family meals.

Ingredients

Scale

Alfredo Sauce

  • 2 1/2 cups whole milk (or any milk you have)
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 3 tablespoons flour
  • 8 ounces grated fontina cheese (or Monterrey Jack)
  • 1 cup freshly grated parmesan cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Pasta

  • 2 (16-ounce) packages shelf-stable gnocchi

Garnish

  • Basil leaves, chopped
  • Chives, chopped

Instructions

  1. Preheat and Warm Dairy: Preheat your oven to 375°F (190°C). In a microwave-safe bowl, combine the milk and heavy cream. Cover and microwave for 2-3 minutes until very warm to help create a smooth sauce later.
  2. Make the Roux and Sauce Base: In a large saucepan, melt butter over medium heat. Add finely chopped garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly, cooking for 1-2 minutes until the mixture bubbles and turns lightly golden to cook out the raw flour taste.
  3. Add Milk Mixture and Thicken: Slowly pour in the warmed milk and cream mixture while whisking to prevent lumps. Scrape the bottom and sides of the pan with a spatula. Continue cooking and stirring for 6-8 minutes until the sauce reaches a low boil and thickens, then reduce heat to low.
  4. Add Cheeses and Seasoning: Reserve ½ cup fontina and ¼ cup parmesan for topping later. Add the remaining fontina and ¾ cup parmesan to the sauce, whisking until melted and smooth. Stir in salt and black pepper to taste.
  5. Combine Gnocchi with Sauce: Open the gnocchi packages and separate into individual pieces if clumped. Gently fold the gnocchi into the creamy Alfredo sauce to evenly coat.
  6. Prepare for Baking: Spray a 9×13-inch baking dish with cooking spray to prevent sticking. Pour the gnocchi and sauce mixture evenly into the baking dish and smooth the top.
  7. Top with Reserved Cheese and Bake: Sprinkle the reserved fontina and parmesan cheese evenly over the top of the gnocchi. Bake in the preheated oven for 30-35 minutes until the casserole is bubbly around the edges.
  8. Broil for Golden Finish: Switch the oven to broil on high and broil the casserole for 2 minutes until the cheese topping is golden brown and crispy. Watch carefully to avoid burning.
  9. Rest and Garnish: Remove from the oven and let the bake rest for 10 minutes to set. Sprinkle chopped basil leaves and chives over the top before serving for fresh herbal flavor and color.

Notes

  • You can substitute Monterey Jack for fontina if unavailable, but fontina gives a creamier melt.
  • If you don’t have whole milk, any milk will work though the sauce may be slightly less rich.
  • Make sure to watch carefully when broiling to prevent the cheese from burning.
  • Letting the bake rest before serving helps it thicken and hold together well.
  • This dish can be made ahead and refrigerated before baking—just increase baking time slightly if baking straight from the fridge.

Keywords: Alfredo gnocchi bake, cheesy gnocchi casserole, baked gnocchi recipe, creamy Alfredo pasta bake, easy Italian dinner

Find it online: https://kitchenwithkai.com/alfredo-gnocchi-bake-recipe/