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
Scale
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
