Baked Gnocchi with Gorgonzola Cream

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


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 


  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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


3 Reviews


gorgonzola cheese is very strong. I would add less or use another cheese in combination with the gorgonzola. also, recipe does not indicate if gnocchi should be boiled before baking. I had the store bought gnocchi. I boiled before baking. it was somewhat mushy but was ok. clarification is needed for the gnocchi.

See All Reviews