Description
This Cheesy Skillet Gnocchi Recipe with White Sauce is a quick and indulgent dish featuring pillowy gnocchi tossed in a creamy white sauce loaded with romano pecorino and Gruyère cheeses. Cooked gnocchi are combined with a buttery garlic sauce, enriched with cream and cheese, then finished under the broiler for a golden, bubbly top. Garnished with fresh chives and oregano, it makes a perfect comforting meal that comes together in just 20 minutes.
Ingredients
Gnocchi
- 1 pound gnocchi
White Sauce
- 2 tablespoons unsalted butter
- 2-3 cloves garlic, minced
- ½ teaspoon cracked black pepper
- ¼ teaspoon kosher salt, plus more for salting the water
- 2 teaspoons all-purpose flour
- 1 cup heavy cream
- ½ cup romano pecorino cheese, grated
Topping and Garnish
- ½ cup Gruyère cheese, grated
- 1 tablespoon finely chopped chives (for garnish)
- Sprinkle of fresh oregano (for garnish)
Instructions
- Cook Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes until they float to the surface, indicating they are cooked through. Use a slotted spoon to lift them from the water and drain well.
- Sauté Garlic: Meanwhile, heat butter in an oven-safe skillet or cast iron pan over medium heat. Add the minced garlic and sauté until it becomes lightly browned and fragrant, about 1-2 minutes.
- Add Seasoning and Flour: Sprinkle cracked black pepper, kosher salt, and flour into the skillet. Continue to cook and sauté for another 1-2 minutes to cook out the raw flour taste and achieve a light browning.
- Make White Sauce: Gradually whisk in the heavy cream into the skillet mixture, stirring constantly to avoid lumps. Then whisk in the grated romano pecorino cheese until the sauce is smooth and the cheese is melted, maintaining medium heat.
- Toss Gnocchi in Sauce: Add the cooked gnocchi into the skillet with the sauce. Toss gently to coat each piece thoroughly with the creamy cheese sauce.
- Add Gruyère Cheese: Evenly sprinkle the grated Gruyère cheese over the top of the gnocchi and sauce in the skillet.
- Broil: Place the skillet in a preheated oven under the broiler. Broil for 3-4 minutes until the Gruyère cheese is golden brown, bubbly, and slightly crispy on top. Keep a close eye to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with finely chopped chives and a sprinkle of fresh oregano. Serve immediately while hot and creamy.
Notes
- Salting the boiling water is important to season the gnocchi while cooking.
- Use an oven-safe skillet or cast iron pan to easily transfer from stovetop to broiler.
- Watch closely when broiling to prevent the cheese from burning.
- You can substitute Gruyère with mozzarella for a different melting texture.
- For a lighter version, use half-and-half instead of heavy cream, though sauce will be less rich.
