Gnocchi, cheese
Common food
Photo: Wikipedia
Gnocchi with cheese are soft, pillowy dumplings, traditionally made from potato, that are coated in a rich, melted cheese sauce. The texture is tender and slightly chewy, offering a comforting, savory bite with a prominent dairy flavor. Nutritionally, it's a calorie-dense dish where fat from the cheese contributes significantly to the energy content.
Calorie split: 19% protein · 21% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore cheese gnocchi for its ultimate comfort-food appeal, combining the soft, potato-based dumplings with the rich, savory, and often salty flavor of melted cheese. It's a beloved classic in Italian cuisine, valued for its simplicity and heartiness.
⚠️ Watch-outs & how to enjoy it better
This dish is high in fat and calories, which can be a concern for those monitoring intake. The refined carbohydrates in the gnocchi can cause a rapid blood sugar spike, and it may contain significant sodium from the cheese. To counteract, pair it with a large side of non-starchy vegetables like roasted broccoli or a fresh salad to add fiber and volume, and practice portion control by serving a smaller gnocchi portion alongside the vegetables.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Good source of protein from the cheese component.
- Contains calcium from the dairy ingredient.
- Offers a comforting, satisfying meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Italian gnocchi are often made with ricotta cheese in the dough itself, not just as a topping, which creates an exceptionally light and fluffy texture.
Full nutrition (USDA data · scales with serving)
| Water | 68.8 g |
| Energy | 178 kcal |
| Protein | 8.5 g |
| Total lipid (fat) | 12.0 g |
| Carbohydrate, by difference | 9.4 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.14 g |
| Calcium, Ca | 169 mg |
| Iron, Fe | 0.86 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 144 mg |
| Potassium, K | 83.0 mg |
| Sodium, Na | 263 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 13.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 0.55 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 20.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 41.0 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 132 ug |
| Retinol | 128 ug |
| Carotene, beta | 49.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 64.0 ug |
| Vitamin E (alpha-tocopherol) | 0.84 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 7.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.06 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 68.0 mg |
FAQ
What is the main ingredient in gnocchi?
The most common base for gnocchi is potato, which is cooked, riced, and mixed with flour and sometimes egg to form the dumpling dough.
Is cheese gnocchi gluten-free?
Standard gnocchi is not gluten-free as it is made with wheat flour. However, gluten-free versions using alternative flours are available.
How can I make cheese gnocchi lighter?
You can use a lighter cheese sauce (like a mix of Parmesan and milk instead of heavy cream), bake instead of fry, and add plenty of vegetables like spinach or tomatoes to the dish.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.78 kcal/g · 19% calories from protein · 0.2 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.