Gnocchi Gratin

By Ali Slagle

Updated Oct. 6, 2025

Gnocchi Gratin
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(1,406)
Comments
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Gnocchi Parisienne is what the French call this speedy take on potato gratin, which uses store-bought potato gnocchi instead of sliced potatoes. Not only does the switch cut down on prep time, but the gnocchi get soft and luxurious as they warm in the heavy cream. A sprinkle of nutty Gruyere and salty Parmesan melts into the creamy sauce, which is also scented with garlic, sage and nutmeg — that is, except the layer of cheese on top, which browns and crisps. Serve this as a side to roasted cabbage, asparagus, chicken or another protein.

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Ingredients

Yield:6 to 8 servings as a side
  • 2cups (1 pint) heavy cream
  • 2garlic cloves, finely grated
  • 2packed tablespoons finely chopped sage leaves (or 1 tablespoon dried)
  • ¼teaspoon finely grated nutmeg (optional)
  • Salt and black pepper
  • 2(16- to 18-ounce) packages potato gnocchi
  • 2ounces (½ cup) coarsely grated Gruyere
  • 1¾ ounces (½ cup) finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

444 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 458 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper. Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.

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Ratings

5 out of 5
1,406 user ratings
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Comments

Barbara K

@Dan W I used fresh, Rana potato gnocchi. It comes together in less than 5 minutes and is incredibly delicious. We’re calling it gnocch-a-roni and cheese!

Rudy R.

Used Trader Joes shelf stable gnocchi right from the package plus heavy cream and the rest of the ingredients in the recipe. I added shrimp and frozen spinach, plus a bit of red pepper to give it a little heat. I mixed everything in a separate bowl, did a taste test and adjusted seasonings before putting dish in the oven. Might add some dry mustard next time, but it was very good overall. Definitely easy and tasty.

Dan W

Fresh, frozen, shelf-stable -- do they all work for this recipe?

Jill

Followed the recipe but added just a 1/4 tsp of onion powder. Served it with sliced bbq country pork rib (leftover). So good! The Gruyère cheese makes it awesome!

Mookie

which type of gnocchi is called for: is it the shelf stable, refrigerated or frozen type? Or does it not make any difference?

Jill

I used shelf stable.

Andy Andrews

A very delicious dish exactly as per the recipe. We prefer a dish like this to be a little “soupier,” so will increase the cream by 3 or 4 ounces - or add a little stock to the dish before cooking. Browning under broiler for a few minutes at the end created lots of crunchy edges like scalloped potatoes. Use really good Gruyère for the great texture and flavor.

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