Cheesy 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
Scale
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
