Gnocchi Gratin

By Ali Slagle

Updated October 6, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 2
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(1,564)
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

  • 2 cups (1 pint) heavy cream

  • 2 garlic cloves, finely grated

  • 2 packed tablespoons finely chopped sage leaves (or 1 tablespoon dried)

  • ¼ teaspoon finely grated nutmeg (optional)

  • Salt and black pepper

  • 2 (16- to 18-ounce) packages potato gnocchi

  • 2 ounces (½ cup) coarsely grated Gruyere

  • 1¾ ounces (½ cup) finely grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings as a side)

40 grams carbs; 103 milligrams cholesterol; 444 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 1 gram trans fat; 4 grams fiber; 458 milligrams sodium; 12 grams protein; 3 grams sugar

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
1,564 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?

Mary

I have celiac so I used gluten free gnocchi ( shelf stable) I did sure leeks & shallots & added to this dish. I halved the recipe for 2. Added GF bread crumbs. I did stir in some cheese in the sauce. It was fantastic❤️

joshg

I halved the recipe and added sausage, this was great and I’m sure will be made again!

Liz S

I followed the recipe except only had one cup of heavy cream so I subbed a cup of 2% milk. I used dried sage and 1tbsp was a bit too much. I would cut it by half and let the other flavors come through more. Otherwise it was delicious! Great texture.

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