Giada Baked Gnocchi Recipe

Giada’s baked gnocchi recipe is a must-try if you really enjoy Italian food.

Here, you’ll especially love how the creamy Gorgonzola sauce melds perfectly with the soft, pillowy gnocchi.

Make sure to whisk the milk slowly into the flour to achieve a smooth sauce.

Don’t forget to bake until the top is beautifully golden brown for maximum flavor and texture.

How to Make Giada Baked Gnocchi Recipe

Ingredients

• 2 cups Gnocchi
• 1 cup Gorgonzola Cheese (crumbled)
• 2 tbsp Butter
• 2 tbsp Flour
• 2 cups Milk
• 1 Bay Leaf
• 1/2 cup Breadcrumbs
• 1/4 cup Parmesan Cheese (grated)
• 1 tbsp Olive Oil
• Salt and Pepper (to taste)

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F.

Step 2:

Cook your gnocchi in salted boiling water until they float to the top.

Drain and set aside.

Step 3:

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about one minute.

Slowly whisk in the milk until smooth.

Add the bay leaf and simmer for 5 minutes.

Step 4:

Remove the bay leaf and whisk in the Gorgonzola until melted and smooth.

Season with salt and pepper to taste.

Step 5:

Combine the gnocchi with the sauce and pour into an 8-inch baking dish.

Sprinkle with breadcrumbs and Parmesan cheese.

Step 6:

Drizzle olive oil on top and bake for about 20 minutes, or until golden brown.

Tips and Tricks for Making This Recipe

Adjusting the Cheese

If you find Gorgonzola too strong, you can substitute part of it with a milder cheese like mozzarella. This will still provide the creamy texture with a more subtle flavor.

Toasting Breadcrumbs

For an extra crunchy topping, toast the breadcrumbs in a skillet with a bit of butter before sprinkling them over the dish.

Adding Vegetables

Feel free to toss in some chopped spinach or kale when mixing the gnocchi and sauce for an added nutritional boost!

Using Fresh Gnocchi

If you have access to fresh gnocchi, it will cook faster and have a lighter texture. Adjust boiling time accordingly as they may cook quicker.

Reheating Leftovers

To reheat leftovers, cover the dish with aluminum foil to prevent it from drying out and warm in a 350°F oven until heated through.

What to Serve with Giada Baked Gnocchi Recipe

Cheesy Garlic Bread

A classic complement to gnocchi, this side is a must-try.

The cheesy garlic bread adds a delicious crunch and an extra layer of flavor that pairs beautifully with the creamy Gorgonzola sauce.

Sautéed Garlic Green Beans

For a fresh and vibrant side dish, consider sautéed garlic green beans.

These add just the right amount of crunch and a hint of garlic that rounds out the meal perfectly.

Tomato Basil Bruschetta

Tomato basil bruschetta brings a bright and zesty flavor to your table.

Rubbing garlic on the grilled bread intensifies the flavor and makes this a standout addition to your gnocchi dinner.

Roasted Peppers

You can never go wrong with roasted peppers.

Their sweet and smoky flavor complements the richness of the baked gnocchi effortlessly.

Simply roast them with some olive oil, salt, and pepper, and you’re ready to go.

Mixed Greens Salad with Lemon Vinaigrette

A mixed greens salad with a light lemon vinaigrette is a refreshing side dish that balances the richness of the gnocchi.

The citrusy dressing adds a tangy kick that enhances the meal.

Balsamic Glazed Brussels Sprouts

For something a little different, try balsamic glazed Brussels sprouts.

Their slightly bitter flavor, combined with the sweetness of the balsamic glaze, pairs wonderfully with the creamy gnocchi.

Grilled Asparagus

Grilled asparagus is another tasty option that’s easy to prepare.

The char from the grill adds a unique flavor that works well with the gnocchi.

Variations and Substitutions

Cheese Options

You can switch up the cheese in this baked gnocchi recipe for different flavors.

Try using Fontina, Parmesan, or even Cheddar for a unique twist.

Greens Additions

Don’t have kale on hand?

Spinach, Swiss chard, or even arugula make great substitutes to add a pop of green.

They’ll cook down beautifully in the dish.

Protein Choices

Feel free to switch up the protein to suit your taste.

Chicken sausage, pancetta, or even tofu can add a delightful touch to your gnocchi.

Just make sure it’s cooked well before adding it to the dish.

How to Store Leftover Giada Baked Gnocchi

When you have leftover baked gnocchi, storing it properly is key to maintaining its deliciousness for future meals!

Use an Airtight Container

Place your leftover baked gnocchi in an airtight container to keep it fresh.

An airtight seal prevents any unwanted smells or excess moisture from affecting the gnocchi.

Make sure the container is large enough to avoid overcrowding the gnocchi.

Add a Little Olive Oil

Before sealing the container, toss the gnocchi with a small amount of olive oil.

This keeps the gnocchi pieces from sticking together.

Just a light drizzle goes a long way to retain the texture and flavor of your gnocchi.

Refrigerate Properly

Store the container with gnocchi in the refrigerator.

It’s best to consume leftover gnocchi within two days to enjoy its best flavor and texture.

Make sure your fridge is set to an optimal temperature of around 37 degrees Fahrenheit (3 degrees Celsius) to keep the gnocchi fresh.

For those times when you need to store for longer periods, consider freezing your leftover gnocchi instead.

Follow these simple steps to ensure your leftover baked gnocchi stays just as tasty as the first time you made it!

Common Mistakes to Avoid

Undercooked Potatoes

Make sure the potatoes are fully cooked before you start mashing them.

Use a fork to check if they are tender and easily pierced.

Microwaving for about 12 minutes usually does the trick, but always verify.

Overworking the Dough

Be gentle when combining the ingredients to make the dough.

Overworking can make the gnocchi tough and dense, which is not what you want!

Mix just until the dough comes together and avoid kneading too much.

Skipping the Resting Time

Allow the gnocchi dough to rest before cutting it into pieces.

Skipping this step can lead to gnocchi that falls apart during cooking.

Patience here will result in a much better texture and flavor.