Cheesy Skillet Gnocchi with White Sauce Recipe
Introduction
Cheesy Skillet Gnocchi with White Sauce is a comforting and indulgent dish that combines pillowy gnocchi with a rich, creamy cheese sauce. It’s quick to prepare and perfect for a cozy weeknight meal or an impressive dinner for guests.
Ingredients
- 1 pound gnocchi
- 2 tablespoons unsalted butter
- 2-3 cloves garlic, minced
- ½ teaspoon cracked black pepper
- ¼ teaspoon kosher salt, plus more for salting the water
- 2 teaspoons all-purpose flour
- 1 cup heavy cream
- ½ cup Romano Pecorino cheese, grated
- ½ cup Gruyère cheese, grated
- 1 tablespoon finely chopped chives (for garnish)
- Sprinkle of fresh oregano (for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, until they float to the surface and are tender. Use a slotted spoon to lift them out and drain well.
- Step 2: In an oven-safe skillet or cast iron pan, melt the butter over medium heat. Add the minced garlic and sauté until lightly browned and fragrant, about 1-2 minutes.
- Step 3: Stir in the cracked black pepper, kosher salt, and flour. Cook and stir for another 1-2 minutes to lightly brown the flour and develop flavor.
- Step 4: Slowly whisk in the heavy cream, ensuring the mixture is smooth. Then add the grated Romano Pecorino cheese and stir until fully melted and the sauce thickens slightly.
- Step 5: Add the cooked gnocchi to the sauce and toss gently to coat each piece evenly with the creamy cheese mixture.
- Step 6: Sprinkle the grated Gruyère cheese evenly over the top of the gnocchi and place the skillet under the broiler for 3-4 minutes until the cheese is golden brown and bubbly.
- Step 7: Remove from the oven, garnish with finely chopped chives and a sprinkle of fresh oregano, then serve immediately while hot and gooey.
Tips & Variations
- For extra flavor, add a pinch of nutmeg to the cream sauce before adding the cheeses.
- Try swapping Gruyère with mozzarella or fontina for a different melt and taste.
- If you don’t have fresh oregano, dried oregano works well—just use a smaller amount.
- To add some veggies, toss in sautéed spinach or mushrooms before broiling.
Storage
Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to preserve the creamy texture. Avoid microwaving as it can make the sauce separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works perfectly. Just cook them according to the package instructions until they float, then follow the recipe steps as usual.
What can I do if I don’t have an oven-safe skillet?
You can cook the sauce and toss the gnocchi in a regular pan, then transfer everything to a baking dish to broil the cheese on top.
PrintCheesy Skillet Gnocchi with White Sauce Recipe
This Cheesy Skillet Gnocchi with White Sauce is a creamy, flavorful dish featuring tender gnocchi cooked to perfection and coated in a luxurious white sauce made with butter, garlic, heavy cream, and a blend of romano pecorino and Gruyère cheeses. Finished under the broiler for a golden, bubbly top and garnished with fresh chives and oregano, this recipe makes a comforting and elegant meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: Italian
Ingredients
Gnocchi
- 1 pound gnocchi
Sauce
- 2 tablespoons unsalted butter
- 2–3 cloves garlic, minced
- ½ teaspoon cracked black pepper
- ¼ teaspoon kosher salt, plus more for salting the water
- 2 teaspoons all-purpose flour
- 1 cup heavy cream
- ½ cup romano pecorino cheese, grated
- ½ cup Gruyère cheese, grated
Garnish
- 1 tablespoon finely chopped chives
- Sprinkle of fresh oregano
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface, indicating they are cooked through. Use a slotted spoon to lift the gnocchi out and drain well.
- Sauté Garlic in Butter: While the gnocchi cooks, heat the unsalted butter in an oven-safe skillet or cast iron pan over medium heat. Add the minced garlic and sauté until it’s lightly browned and fragrant, about 1-2 minutes.
- Add Seasonings and Flour: Sprinkle in the cracked black pepper, kosher salt, and all-purpose flour. Stir continuously and sauté for an additional 1-2 minutes to cook the flour and develop a light brown color, which will enhance the sauce’s flavor.
- Make the White Sauce: Slowly whisk in the heavy cream, ensuring the mixture stays smooth. Continue whisking while the sauce gently simmers over medium heat. Add the grated romano pecorino cheese and whisk until it melts completely and the sauce thickens to a creamy texture.
- Combine Gnocchi with Sauce: Add the drained gnocchi into the skillet with the cheese sauce. Toss gently to coat all pieces thoroughly in the sauce.
- Add Gruyère Cheese: Evenly sprinkle the grated Gruyère cheese on top of the coated gnocchi, preparing it for broiling.
- Broil for Finish: Place the skillet in the oven under the broiler. Broil for 3-4 minutes until the Gruyère cheese is melted, golden brown, and bubbly, creating a delicious crust on top. Watch carefully to prevent burning.
- Garnish and Serve: Remove the skillet from the oven. Garnish with the finely chopped chives and a sprinkle of fresh oregano. Serve immediately for the best flavor and texture.
Notes
- Be sure to use an oven-safe skillet or cast iron pan to go from stovetop to broiler safely.
- Adjust salt to taste, especially because cheeses can be salty.
- If you don’t have fresh oregano, dried oregano can be used sparingly for garnish.
- Watch the broiler closely as cheese can burn quickly.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
Keywords: gnocchi, cheesy gnocchi, white sauce, skillet, broiled cheese, Italian recipe, creamy gnocchi
