The cheesy baked gnocchi is the ideal dish for those in a hurry. Or for those with a child, like mine, who doesn’t like gnocchi. 😀

My son has never been a gnocchi lover, but since I started baking them, he has shown some acceptance. Until today’s evolution which sums up in this conversation:

Fabrizio: “What are you making today?”

Me: “Baked cheesy gnocchi”

Fabrizio: “Good.”

And this “Good,” said by someone who claims he doesn’t like gnocchi, is quite an achievement for me!

😊

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Cheese specifics:

Today I used provolone and caciotta, which I list in the ingredients, but you can vary the cheeses as you like, or according to what’s available in the fridge 🙂 (this recipe works well to use up cheese leftovers).

I’ve also tried the classic emmental-fontina combo and even taleggio-mozzarella. Instead of cream, I sometimes use béchamel (when I have leftovers from previous preparations), but today mascarpone is a new successful entry.

I recommend adding a sprinkle of Parmesan for the crust, also great mixed with breadcrumbs to get “more crispiness.”

3.3 lbs gnocchi
5.3 oz caciotta
5.3 oz provolone
4 tbsp mascarpone (or cream or béchamel)
grated Parmesan (optional, for the crust)
nutmeg
pepper
oil (or butter, optional)

Tools

Baking Pan oven or sheet pan

Steps

When the water boils, add the gnocchi and as they float, transfer them directly to the oven pan, previously covered with a layer of mascarpone (or cream).
Cover the gnocchi with more mascarpone, as desired, diced cheese, a drizzle of oil, or a few curls of butter (but these can be omitted), and a sprinkle of grated Parmesan.
Those who like it can add pepper or nutmeg.
Bake at 428°F until golden brown.
Enjoy your meal!
This recipe is one of the first on the blog, written in the first months after opening, in 2014. Finally, after 9 years, I’m updating the recipe (it needed it from a ‘technical’ point of view 😉).
On this occasion, I made homemade semolina gnocchi (a new base recipe you can read HERE) and instead of using them for a new recipe, I preferred to redo this one so I can show you some new photos and a few more details.
I didn’t redo it exactly by the book; this time, I didn’t add cream/béchamel/mascarpone, I only used cheeses and Parmesan.
As I believe the photos show well, the cheesy baked gnocchi turns out great with any type of gnocchi. You can make them at home, following your family recipe or one of mine (from classic potato to flour-only, no potato or whole grain) and you’ll have a great baked first course for Sunday lunch.
Or you can use packaged gnocchi – frozen like the ones I used nine years ago – or fresh from the fridge section, to prepare a quick and easy first course when you’ve just returned home from work and are in a hurry to prepare lunch, and it will still always please the whole family, kids included. 😊

Salt-Free Tips

Salt-Free The presence of cheese (which becomes more savory when heated) makes this recipe sufficiently flavorful, so I advise against adding salt, even in the gnocchi cooking water.
If using frozen gnocchi, be sure to check the label for salt content. Unfortunately, ready-made products often contain salt.

If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, as the palate needs to adjust slowly and should not notice the gradual reduction.
■ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid cooking methods using water, prefer methods that do not dilute flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps perseverance.

If you cannot or do not want to give up salt:
■ You can still try my recipes by salting according to your habits.