If you are looking for a cozy and luscious dish that feels like a warm hug on a plate, this Baked Gnocchi with Sprouts and Leeks Recipe is exactly what you need. Pillowy potato gnocchi mingle perfectly with tender sautéed leeks and caramelized Brussels sprouts, all enveloped in a creamy, cheesy sauce that bakes up golden and bubbling in the oven. It’s a delightful vegetarian main that’s as inviting as it is flavorful, ideal for chilly evenings when comfort food is a must, and a guaranteed crowd-pleaser that will make your dinner table instantly special.
Ingredients You’ll Need
The beauty of this dish lies in its simple, fresh ingredients that come together effortlessly yet create layers of rich taste, vibrant texture, and a colorful plate. Each element is thoughtfully chosen to enhance both the creaminess and the earthiness of the bake.
- 1 pound potato gnocchi: Choose either store-bought or homemade for that delightfully tender, pillowy base.
- 2 tablespoons olive oil: Adds a subtle fruity richness and helps lightly cook the vegetables.
- 1 tablespoon butter: Brings a luscious depth and helps soften the leeks and sprouts beautifully.
- 2 cups Brussels sprouts, trimmed and thinly sliced: These add a slight crunch and a mild, nutty flavor that balances the creamy sauce.
- 1 large leek, white and light green parts only, sliced and rinsed: Provides a sweet, delicate onion-like taste with great texture.
- 2 garlic cloves, minced: Infuses the dish with a warm, aromatic hint that ties all flavors together.
- ½ teaspoon salt: Essential for seasoning and bringing out the natural flavors.
- ¼ teaspoon black pepper: Offers a gentle, spicy kick to enhance depth.
- ½ teaspoon thyme (dried or fresh): Adds an herbaceous touch that complements both vegetables and cheese.
- ½ cup vegetable broth or white wine: Helps deglaze the pan and introduces a subtle acidity or savory base.
- ½ cup heavy cream: The heart of the sauce, delivering luxurious creaminess throughout.
- ½ cup shredded Gruyère or mozzarella cheese: Melts beautifully, adding a gooey, cheesy layer.
- ¼ cup grated Parmesan cheese: Sprinkled on top for a sharp, golden crust after baking.
How to Make Baked Gnocchi with Sprouts and Leeks Recipe
Step 1: Prepare and Cook the Gnocchi
Start by bringing a large pot of salted water to a boil—seasoning the water is key to infusing flavor into the gnocchi as they cook. Add your potato gnocchi and cook according to package directions, usually until they float to the surface. This quick cooking results in those soft, fluffy pillows that form the base of our main event. Once they are tender, drain them well and set aside so they’re ready to soak up the creamy sauce later.
Step 2: Sauté the Leeks and Brussels Sprouts
In a large oven-safe skillet, melt the butter with olive oil over medium heat. Add the cleaned and sliced leeks along with the thinly sliced Brussels sprouts. Cook them gently, stirring occasionally for about 6 to 8 minutes until they soften and develop a light golden hue that brings out their sweetness and nuttiness. This step builds the foundational flavor and adds a touch of caramelization that’s essential for this dish’s irresistible depth.
Step 3: Add Garlic, Seasoning, and Herbs
Next, toss in the minced garlic, salt, black pepper, and thyme. Stir everything together and cook for just one more minute, letting the garlic become fragrant without burning. These aromatics will gently infuse the vegetables with a savory kick that elevates every bite.
Step 4: Deglaze and Simmer the Sauce
Pour in the vegetable broth or white wine to deglaze the pan, scraping up any browned bits from the bottom—those little bits are flavor gold. Let the liquid cook down for about 2 to 3 minutes until mostly reduced, concentrating the taste. Then stir in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly and get velvety smooth.
Step 5: Combine Gnocchi and Cheese, Then Bake
Return the cooked gnocchi to the skillet and toss gently so every piece is lovingly coated in that creamy sauce. Sprinkle the shredded Gruyère or mozzarella and grated Parmesan cheese evenly on top. Slide the skillet into your preheated oven and bake for 12 to 15 minutes until the cheese is bubbly, melted, and gloriously golden brown. When you pull it out, you’ll have a gorgeous, comforting feast bubbling gently and ready to enjoy.
How to Serve Baked Gnocchi with Sprouts and Leeks Recipe
Garnishes
Adding a few simple garnishes can take this dish from fabulous to unforgettable. Try a sprinkle of freshly chopped parsley or thyme for a burst of color and fresh herbaceous flavor. A light drizzle of good-quality extra virgin olive oil right before serving will add a silky finish that heightens the creaminess.
Side Dishes
This Baked Gnocchi with Sprouts and Leeks Recipe is hearty enough to be a satisfying main, but if you want to round out your meal, consider a crisp green salad with a bright vinaigrette or a side of roasted root vegetables. A crusty baguette is also perfect for sopping up any luscious cheesy sauce.
Creative Ways to Present
Serve directly from the skillet for a rustic, family-style feel, encouraging everyone to dig in and share. Alternatively, portion it into individual ramekins or small gratin dishes and bake them separately for a charming presentation at dinner parties. You could even add a toasted breadcrumb topping mixed with Parmesan before baking for extra crunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Baked Gnocchi with Sprouts and Leeks Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely after a day, making for a delicious lunch or dinner reheated the next day.
Freezing
If you want to prep this dish in advance, it freezes well. Cool it completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to maintain that lovely baked texture and prevent the sauce from separating. Avoid using the microwave for reheating if you want to keep it tasting fresh and creamy.
FAQs
Can I use frozen gnocchi for this recipe?
Absolutely! Frozen gnocchi works great and may require just a minute or two more cooking time when boiling before baking. Just make sure they’re tender before proceeding to the sauté and bake step.
What can I substitute for Gruyère cheese?
If Gruyère isn’t on hand, mozzarella is a fantastic alternative because it melts well and has a mild flavor that won’t overpower the dish. You could also mix a little fontina or mild cheddar for variation.
Is this dish gluten-free?
Traditional potato gnocchi often contain wheat flour, so it depends on the gnocchi you buy or make. Look for specifically labeled gluten-free gnocchi to keep this dish gluten-free friendly.
Can I add protein to this meal?
Definitely! For vegetarians, adding cooked chickpeas or white beans can boost protein content. If you’re not vegetarian, some shredded rotisserie chicken or crispy bacon bits mixed in before baking would be scrumptious additions.
How spicy is this recipe?
This recipe is mild and comforting by default, but you can easily add a pinch of red pepper flakes in step 3 to introduce a gentle heat that brightens the flavors without overwhelming the dish.
Final Thoughts
This Baked Gnocchi with Sprouts and Leeks Recipe feels like a warm, comforting embrace on a chilly day and is bound to become a cherished part of your seasonal rotation. Its perfect blend of tender gnocchi, caramelized veggies, and rich, cheesy sauce provides both satisfaction and nourishment in every forkful. Don’t hesitate to try it soon—you might just find your new go-to comfort food that delights both your taste buds and your heart.
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Baked Gnocchi with Sprouts and Leeks Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Gnocchi with Sprouts and Leeks is a cozy, flavorful dish combining pillowy gnocchi, sautéed Brussels sprouts and tender leeks in a creamy cheese sauce. Oven-baked until bubbly and golden, it’s the perfect comfort food for fall and winter dinners or a hearty vegetarian main.
Ingredients
Gnocchi
- 1 pound potato gnocchi (store-bought or homemade)
Vegetables & Aromatics
- 2 cups Brussels sprouts, trimmed and thinly sliced
- 1 large leek, white and light green parts only, sliced and rinsed
- 2 garlic cloves, minced
Fats & Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
Liquids & Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme (dried or fresh)
- ½ cup vegetable broth or white wine
- ½ cup heavy cream
Cheeses
- ½ cup shredded Gruyère or mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven and Cook Gnocchi: Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
- Sauté Vegetables: In a large oven-safe skillet, heat olive oil and butter over medium heat. Add the sliced leeks and Brussels sprouts and sauté for 6–8 minutes until they are softened and lightly golden.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, black pepper, and thyme. Cook for an additional 1 minute to release the flavors.
- Deglaze and Simmer: Pour in the vegetable broth or white wine and cook for 2–3 minutes until mostly reduced to concentrate the flavors.
- Add Cream and Gnocchi: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the cooked gnocchi and toss everything together to coat evenly with the sauce.
- Add Cheese and Bake: Sprinkle the shredded Gruyère or mozzarella and grated Parmesan cheese evenly over the top of the skillet. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool slightly before serving to allow the sauce to set and flavors to meld.
Notes
- You can substitute kale or spinach for the Brussels sprouts for a different leafy green variation.
- Add a pinch of red pepper flakes if you prefer a little heat in the dish.
- This dish can also be made ahead and gently reheated in the oven for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European-inspired
