🍽️ FittestMe.aiFoodsNutrients

Gnocchi al Parmigiano Recipe

Italian · Main course · 45 min total

A comforting Italian dish featuring soft potato gnocchi baked in a rich, creamy Parmigiano-Reggiano sauce until golden and bubbly.

Ingredients

• 1 lb (450g) potato gnocchi, store-bought or homemade
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Butter a 9x13-inch baking dish.
2. Cook gnocchi according to package directions in salted boiling water until they float; drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in milk and cream. Bring to a simmer, whisking often, until thickened, about 3-4 minutes.
5. Remove from heat and stir in 1 cup Parmigiano-Reggiano and nutmeg until melted. Season with salt and pepper.
6. Add cooked gnocchi to the sauce and gently stir to coat. Transfer to prepared baking dish and spread evenly.
7. Sprinkle additional Parmigiano-Reggiano on top. Bake until bubbly and golden, about 15-20 minutes.
8. Let cool for 5 minutes, then garnish with parsley if desired. Serve hot.

Tips

• For extra crispiness, broil for 1-2 minutes after baking.
• Use high-quality Parmigiano-Reggiano for best flavor.
• Leftovers can be refrigerated for up to 2 days; reheat in oven.

More about Gnocchi al Parmigiano →

AI estimate may be inaccurate · Terms