Ingredients
Gnocchi
- 32 ounces gnocchi
Alfredo Sauce
- ¼ cup unsalted butter
- 2-3 cloves garlic, finely minced
- 1 cup heavy cream (do not substitute)
- ½ cup whole milk (do not substitute)
- 1 ½ cups Parmesan cheese, finely grated or shredded
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Topping
- 1 cup Monterey Jack cheese, shredded (mozzarella may be substituted)
- Fresh parsley or fresh chives, finely minced (optional, for garnishing)
- Optional: ¾ to 1 cup breadcrumbs or Panko breadcrumbs mixed with 2 tablespoons melted butter for extra crispiness
Instructions
- Preheat Oven: Preheat your oven to 375°F and lightly spray a 9x13-inch baking or casserole dish with cooking spray; set aside for later.
- Cook Gnocchi: Boil a large pot of salted water, then cook the gnocchi according to the package instructions, which will vary depending on the brand and whether they are fresh, dry, or frozen. Once cooked, drain well and set aside.
- Prepare Alfredo Sauce - Melt Butter: In a large skillet over medium heat, melt the unsalted butter, stirring or whisking gently until fully melted and smooth.
- Add Garlic: Stir in the finely minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add Cream and Milk: Slowly pour in the heavy cream and whole milk, stirring continuously to blend everything smoothly without letting it come to a boil.
- Add Parmesan Cheese: Gradually add the grated Parmesan cheese, stirring constantly to encourage it to melt into the sauce. Avoid boiling the milk to prevent the sauce from separating; keep heat at medium to medium-high without boiling.
- Season Sauce: Taste the sauce and season with salt and freshly ground black pepper to your liking, adjusting the amounts if necessary based on the saltiness of your cheese.
- Combine Gnocchi and Sauce: Add the drained gnocchi to the Alfredo sauce or transfer the sauce into the pot with the gnocchi, stirring gently until the gnocchi are thoroughly coated. Optionally add cooked chicken at this stage if desired.
- Transfer to Baking Dish: Pour the gnocchi Alfredo mixture evenly into the prepared 9x13-inch baking dish.
- Add Cheese Topping: Sprinkle the shredded Monterey Jack cheese evenly over the top of the mixture. For extra crispiness, mix breadcrumbs or Panko with melted butter and sprinkle on top as well.
- Bake: Bake uncovered in the preheated oven for about 30 minutes, or until the cheese on top has melted and is golden brown. Rotate the pan halfway through baking for even cooking.
- Optional Broiling: For a crunchy and browned finish, broil the dish for 2-3 minutes, watching carefully to avoid burning as broiling can quickly char the cheese.
- Garnish: Optionally sprinkle freshly minced parsley or chives over the baked gnocchi Alfredo before serving for color and fresh flavor.
- Serve: Serve the baked gnocchi Alfredo warm as a hearty side dish or a satisfying vegetarian main course.
Notes
- Do not substitute heavy cream or whole milk to retain the creamy texture of the sauce.
- If using jarred Alfredo sauce, use about 1½ jars as a shortcut, but homemade is recommended for best flavor.
- You can add cooked chicken at step 8 for a protein boost.
- Allow refrigerated casserole dish to come to room temperature before baking to avoid cracking and uneven baking.
- Adding breadcrumbs mixed with melted butter on top before baking creates an extra crispy topping.
- Monitor the broiler carefully when browning the cheese to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
