Baked Gnocchi with Gorgonzola Cream

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  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

3/4 cup panko breadcrumbs

1/2 cup freshly grated Parmesan

2 tablespoons olive oil 

1 teaspoon kosher salt

2 tablespoons unsalted butter 

1 shallot, chopped 

2 tablespoons all-purpose flour 

2 1/2 cups whole milk 

1 bay leaf 

1/3 pound Gorgonzola Dolce cheese, crumbled 

One 17-ounce package gnocchi 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
  3. Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.