If you’re searching for a comforting dish that’s bursting with vibrant greens and creamy, cheesy goodness, this Baked Gnocchi with Sprouts and Leeks Recipe perfectly fits the bill. This recipe combines pillowy potato gnocchi with tender Brussels sprouts and sweet leeks, all baked together in a luscious creamy sauce with a golden cheesy crust. It’s a delightful way to enjoy a vegetarian meal that feels both indulgent and nourishing, making it an absolute favorite whether you’re cooking for family or impressing friends.
Ingredients You’ll Need
The magic of this dish lies in its simple yet thoughtfully selected ingredients, each one playing a key role in building the textures and flavors you’ll love. From the creamy sauce to the fresh vegetables, these essentials make the Baked Gnocchi with Sprouts and Leeks Recipe easy to prepare but impossible to forget.
- 1 pound potato gnocchi: Use store-bought for convenience or homemade for that extra special touch.
- 2 tablespoons olive oil: Adds a rich, fruity base to sauté the veggies perfectly.
- 2 cups Brussels sprouts: Trimmed and thinly sliced to provide a nice crunch and earthiness.
- 1 large leek: Only white and light green parts, sliced and rinsed; adds subtle sweetness and depth.
- 2 cloves garlic: Minced for a mild, aromatic punch that complements all the flavors.
- 1/2 teaspoon salt: Balances and elevates the overall taste throughout the dish.
- 1/4 teaspoon black pepper: Adds just enough heat without overpowering the gentler ingredients.
- 1/2 cup vegetable broth or white wine: Used to deglaze the pan and add complexity to the sauce.
- 1/2 cup heavy cream or crème fraîche: Creates that silky, luscious sauce that coats every bite.
- 1/2 cup grated Parmesan cheese: Brings nutty, savory depth inside the sauce.
- 1/2 cup shredded mozzarella or Gruyère cheese: Melts beautifully on top for a golden, bubbly finish.
How to Make Baked Gnocchi with Sprouts and Leeks Recipe
Step 1: Cook the Gnocchi
Start by bringing a large pot of salted water to a boil and cook your potato gnocchi according to the package instructions. You’ll know they’re ready once they float to the surface. Drain them carefully and set aside — these tender dumplings are about to get a whole new level of flavor.
Step 2: Sauté the Leeks and Brussels Sprouts
Warm your olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and Brussels sprouts, and sauté for around 5 to 7 minutes until they soften and start to caramelize gently. This step unlocks the natural sweetness and brings out a beautiful depth of flavor that’s essential for the dish.
Step 3: Add Garlic and Seasonings
Next, stir in the minced garlic along with salt and black pepper. Cook for another minute to infuse the aromatics into the vegetables, providing a delicate but rich base to your sauce.
Step 4: Deglaze and Add Cream
Pour in the vegetable broth or white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it simmer until mostly reduced—about two minutes. Then, stir in the heavy cream or crème fraîche and bring everything to a gentle simmer to meld the flavors together beautifully.
Step 5: Combine Gnocchi and Cheese
Gently fold the cooked gnocchi into the creamy mixture, making sure each piece is well-coated. Sprinkle in the grated Parmesan cheese for that perfect savory touch, then top with shredded mozzarella or Gruyère cheese, which will create a glorious golden crust when baked.
Step 6: Bake to Perfection
Transfer your skillet straight to the preheated oven and bake for 10 to 15 minutes. You’re aiming for a bubbly, golden top that signals the perfect balance of creamy and crisp—the hallmark of a fantastic baked dish.
Step 7: Let It Rest Before Serving
Once out of the oven, allow the gnocchi to cool for a few minutes. This brief pause helps the sauce thicken slightly, so every forkful stays creamy without being runny.
How to Serve Baked Gnocchi with Sprouts and Leeks Recipe
Garnishes
A sprinkle of fresh herbs like parsley or thyme adds a bright pop of color and a refreshing contrast to the richness. Toasted breadcrumbs on top before serving can introduce a delightful crunch that elevates the entire bite.
Side Dishes
This gnocchi bake shines as the centerpiece, but it pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a side of roasted root vegetables for a heartier meal. Garlic bread is another fantastic companion — perfect for mopping up the creamy sauce.
Creative Ways to Present
Serve this baked gnocchi directly in the skillet for a rustic, homey touch, creating an inviting centerpiece at your table. Alternatively, portion it into shallow bowls garnished with cheese and herbs for an elegant offering that feels both casual and special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Baked Gnocchi with Sprouts and Leeks Recipe, simply transfer them to an airtight container and store in the refrigerator. It will keep well for up to three days, making it a great option for next-day lunches or quick dinners.
Freezing
You can freeze this dish, but to maintain the best texture, freeze it before baking. After assembling, cover tightly and freeze for up to one month. When ready to enjoy, bake it straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
For reheating, an oven is the best method to preserve the crispy top and creamy inside. Warm at 350°F (175°C) until heated through, usually about 15 minutes. If in a hurry, reheating gently in the microwave also works but may soften the top layer.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used if fresh ones aren’t available. Just be sure to thaw and drain them well before cooking to avoid excess moisture in the dish.
What can I substitute for heavy cream in this recipe?
If you want a lighter option, crème fraîche or even a mixture of milk and cream cheese can work, though the texture and richness will be slightly different. Coconut cream is a good dairy-free alternative.
Is this dish suitable for vegans?
This recipe isn’t vegan due to the cheese and cream. However, you can easily make vegan substitutions by using plant-based cream, nutritional yeast instead of Parmesan, and vegan mozzarella-style cheese.
Can I prepare this recipe gluten-free?
Most store-bought gnocchi contain wheat, but you can find gluten-free potato gnocchi at many grocery stores. Just double-check the label to keep it gluten-free.
How spicy is this dish?
The dish is very mild, with just a gentle hint of black pepper for warmth. If you like a bit of heat, consider adding a pinch of red pepper flakes during the sautéing process.
Final Thoughts
This Baked Gnocchi with Sprouts and Leeks Recipe truly feels like a hug from the inside out—a perfect balance between indulgent creaminess and bright, fresh vegetables. Whether it’s a weeknight dinner or a weekend treat, you’ll find this recipe both satisfying and surprisingly easy to pull together. Give it a try, and I promise it will become a cherished favorite on your dinner table.
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Baked Gnocchi with Sprouts and Leeks Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Italian-inspired baked gnocchi dish featuring tender potato gnocchi combined with sautéed Brussels sprouts and leeks in a creamy, cheesy sauce. This vegetarian recipe is perfect as a hearty main course or a flavorful side dish, delivering a satisfying blend of textures and rich flavors with a golden, bubbly topping.
Ingredients
Main Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cups Brussels sprouts (trimmed and thinly sliced)
- 1 large leek (white and light green parts only, sliced and rinsed)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 1/2 cup vegetable broth or white wine
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or Gruyère cheese
Instructions
- Preheat and Cook Gnocchi: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the potato gnocchi according to the package instructions, usually until they float to the surface. Once cooked, drain the gnocchi and set them aside.
- Sauté Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced leeks and Brussels sprouts, sautéing for 5 to 7 minutes until they become soft and start to caramelize lightly. Then stir in the minced garlic, salt, and black pepper, cooking for an additional minute to release their fragrance.
- Deglaze and Simmer: Pour in the vegetable broth or white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the liquid simmer until it mostly reduces, about 2 minutes. Then stir in the heavy cream and bring the mixture to a gentle simmer to combine the flavors.
- Combine Gnocchi and Cheese: Add the cooked gnocchi into the skillet and toss them gently to coat with the creamy vegetable mixture. Stir in the grated Parmesan cheese evenly throughout the skillet. Then evenly sprinkle the shredded mozzarella or Gruyère cheese on top.
- Bake: Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the top is bubbly and golden brown. This step melds the flavors and creates a deliciously crispy cheese crust.
- Serve: Remove the skillet from the oven and allow the dish to cool briefly before serving. Enjoy your warm, cheesy baked gnocchi with sprouts and leeks.
Notes
- For added texture and crunch, sprinkle toasted breadcrumbs over the top before baking.
- If Brussels sprouts are not available, kale or spinach are excellent substitute greens.
- This recipe can function both as a satisfying vegetarian main dish or a flavorful side to accompany other dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
