Cheesy Skillet Gnocchi Recipe with White Sauce

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5 stars from 2 reviews

Cheesy Skillet Gnocchi Recipe with White Sauce

Skillet Gnocchi is a creative way to take a classic ingredient and turn it into something yummy and exciting!

Author: Donna Elick

Servings:

Prep Time5

Cook Time15

Total Time20

Ingredients

1 pound gnocchi
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
½ cup Gruyère cheese grated
1 tablespoon finely chopped chives for garnish
sprinkle of fresh oregano for garnish

Instructions

Place gnocchi in the boiling water and cook for 2-3 minutes until they float to the top of the water and are cooked through.
Lift from the boiling water to drain.
Meanwhile, heat butter and garlic in an oven-safe skillet or cast iron pan. Saute garlic until lightly browned and fragrant.
Add pepper, salt, and flour to the skillet and saute 1-2 minutes longer to brown the flour.
Whisk mixture while slowly adding cream. Then whisk in the romano cheese while continuing to heat over medium.
Once sauce is smooth and cheese is melted, add the cooked gnocchi to the sauce and toss to coat the gnocchi completely.
Top with grated gruyere cheese.
Place in the oven and broil 3-4 minutes until golden brown and bubbly on top.
Garnish with chopped chives and a sprinkle of fresh oregano and serve immediately.

Notes

Store in an airtight container for up to 3 days.

This is so good and rich and delicious.

You can use store bought gnocchi or homemade like we used here.

This is a flavorful white sauce - the flour helps to thicken the sauce just a bit to better coat the gnocchi - be sure to brown the flour for added flavor.

Don’t burn the garlic! It will continue cooking when you add in the flour, salt, and pepper, so be sure it is not too browned before you add those ingredients.

You can substitute whole milk or even a reduced fat milk instead of the cream (but it won’t taste AS good 😉).

If you use salted butter, skip the extra salt in the recipe or taste the sauce with the cooked gnocchi before adding gruyere and browning.

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