If you’re looking for a comforting, cozy dish that combines pillowy gnocchi with the bright, earthy flavors of vegetables, this Baked Gnocchi with Brussels Sprouts and Leeks Recipe is an absolute winner. Imagine tender potato gnocchi mingling with caramelized Brussels sprouts and sweet leeks, all soaked in a luscious cream sauce with hints of thyme and Dijon mustard, then baked until bubbling and golden. It’s easier to make than you’d think, and the balance of textures and flavors is pure magic on a plate. Whether you’re cooking for family or friends, this dish never fails to impress with its warmth and heartiness.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a starring role in creating the irresistible taste, texture, and color of this dish. From the fluffy gnocchi to the vibrant Brussels sprouts and aromatic leeks, every component adds a layer of deliciousness.
- 1 pound potato gnocchi: The tender base that soaks up all the creamy, savory flavors.
- 2 tablespoons olive oil: For sautéing the vegetables to perfect caramelized goodness.
- 2 cups Brussels sprouts, trimmed and halved: Adds a lovely crunch and a slightly nutty flavor.
- 1 large leek, cleaned and thinly sliced: Brings subtle sweetness and a silky texture.
- 2 cloves garlic, minced: Perfect aromatic punch that enhances the overall flavor profile.
- 1/2 teaspoon salt: Balances and lifts each ingredient.
- 1/4 teaspoon black pepper: Adds a gentle kick of warmth.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who love a touch of heat.
- 3/4 cup heavy cream: Creates the rich, velvety sauce that ties everything together.
- 1/2 cup vegetable broth: Lightens the cream and adds depth to the sauce.
- 1/2 cup grated Parmesan cheese: Offers sharp, salty notes that enhance the dish’s savoriness.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, giving a bubbly, golden top layer.
- 1 tablespoon Dijon mustard: Adds a subtle tang that brightens the richness.
- 1/2 teaspoon thyme (fresh or dried): Brings an earthy, herbal touch.
- 2 tablespoons butter, for greasing or dotting on top: Adds a luscious finish and helps with browning.
How to Make Baked Gnocchi with Brussels Sprouts and Leeks Recipe
Step 1: Prepare and Sauté the Vegetables
Start by heating the olive oil in a large skillet over medium heat. Add the halved Brussels sprouts first and cook them until they start to brown and soften, about 5 to 6 minutes. The caramelization at this stage builds a deep, nutty flavor essential for the dish. Next, toss in the thinly sliced leeks and minced garlic. Sauté everything together for another 3 to 4 minutes until the leeks become tender and fragrant. Season the veggies with salt, black pepper, and crushed red pepper flakes if you want that extra hint of spice. This quick sauté beautifully balances the natural sweetness of leeks with the slightly bitter bite of Brussels sprouts.
Step 2: Cook the Gnocchi
Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi following the package directions—usually just a few minutes until they float to the surface. This gentle boil ensures the gnocchi are delightfully pillowy and ready to soak up the creamy sauce. Once cooked, drain them carefully to keep that perfect tender texture intact.
Step 3: Mix the Creamy Sauce
In a large bowl, whisk together the heavy cream, vegetable broth, Dijon mustard, thyme, and half of the grated Parmesan cheese. This mixture will become the luscious sauce that envelopes the gnocchi and vegetables, giving each bite that dreamy creamy richness. The mustard and thyme add just the right amount of complexity without overpowering the delicate flavors.
Step 4: Combine Everything and Prepare for Baking
Add the cooked gnocchi and sautéed vegetables into the cream sauce bowl and gently toss to coat every piece evenly. Transfer this creamy blend into your prepared baking dish. Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese on top, adding those golden melty layers we all love. Dot the surface with small pieces of butter, which helps with browning and adds extra richness during baking.
Step 5: Bake to Perfection
Pop the dish into your preheated oven at 400°F and bake for 20 to 25 minutes or until the top is bubbly and golden brown. The baking process melds all the flavors, thickens the sauce, and creates a slightly crispy top layer that contrasts beautifully with the tender gnocchi underneath. Once out of the oven, let it rest for a few minutes to settle before serving. This step helps the sauce thicken just a bit, making it even more irresistible.
How to Serve Baked Gnocchi with Brussels Sprouts and Leeks Recipe
Garnishes
To elevate your Baked Gnocchi with Brussels Sprouts and Leeks Recipe, sprinkle freshly chopped parsley or basil for a pop of color and freshness. A light drizzle of balsamic glaze or a few shavings of extra Parmesan right before serving add those finishing touches that make the dish feel truly special.
Side Dishes
This creamy gnocchi bake pairs beautifully with crisp, refreshing sides like a simple green salad dressed with lemon vinaigrette, or roasted chicken for a heartier meal. The sides should complement but not compete with the rich, comforting main dish, letting the baked gnocchi shine as the star.
Creative Ways to Present
For a rustic yet elegant presentation, serve the baked gnocchi straight from the baking dish, allowing everyone to dig in family-style. Or, plate individual portions topped with an additional sprinkle of fresh herbs and a crack of black pepper. For a more festive look, add edible flowers or microgreens to brighten the plates visually.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Baked Gnocchi with Brussels Sprouts and Leeks Recipe can be stored in an airtight container in the refrigerator for up to three days. The creamy sauce might thicken in the fridge, but a little gentle reheating will bring it right back to its luscious consistency.
Freezing
This recipe freezes well if you want to prepare it ahead of time. Place cooled portions in freezer-safe containers or bags and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best results. Keep in mind that the texture may be slightly softer after freezing due to the cream sauce.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, which keeps the texture crispier than a microwave. If using a microwave, add a splash of cream or broth to loosen up the sauce and cover the dish to heat evenly without drying out.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used if fresh aren’t available. Just make sure to thaw and drain them before sautéing to avoid excess moisture in the dish.
Is there a dairy-free version of this Baked Gnocchi with Brussels Sprouts and Leeks Recipe?
Absolutely! Swap the heavy cream for full-fat coconut milk and use plant-based cheeses to keep the creamy texture without dairy. The flavor will stay rich and delicious!
Can I make this recipe vegan?
With a few substitutions—using vegan gnocchi, dairy-free cream alternatives, and vegan cheese—you can easily make this dish entirely plant-based without losing any comfort.
What other vegetables can I add?
Feel free to experiment with mushrooms, asparagus tips, or even some caramelized onions to add more depth and variety to the bake.
How do I get a crispier top on the gnocchi bake?
Using a mix of mozzarella and Parmesan is key, and topping with butter helps. You can also finish the bake under the broiler for 1-2 minutes—just watch closely to avoid burning.
Final Thoughts
Whether you’re a longtime gnocchi fan or trying it for the first time, the Baked Gnocchi with Brussels Sprouts and Leeks Recipe offers a perfect plate of comfort food with a gourmet touch. It’s hearty, easy to prepare, and packed with flavors that will warm your soul. I can’t wait for you to try it and make this delicious dish a new favorite in your kitchen!
Print
Baked Gnocchi with Brussels Sprouts and Leeks Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This delicious Baked Gnocchi with Sprouts and Leeks is a creamy, comforting Italian-inspired main course featuring tender potato gnocchi baked with Brussels sprouts, leeks, and a rich cheese sauce. Perfectly seasoned with garlic, Dijon mustard, and thyme, this hearty casserole offers a delightful balance of textures and flavors, ideal for a cozy family dinner.
Ingredients
Vegetables and Aromatics
- 2 cups Brussels sprouts, trimmed and halved
- 1 large leek, cleaned and thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
Main Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons butter, for greasing or dotting on top
Sauce Components
- 3/4 cup heavy cream
- 1/2 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon thyme (fresh or dried)
Cheeses
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with butter or oil to prevent sticking.
- Sauté Brussels Sprouts: In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts and cook for 5–6 minutes until they start to brown, enhancing their natural sweetness and texture.
- Add Leeks and Garlic: Add the thinly sliced leeks and minced garlic to the skillet. Sauté together for another 3–4 minutes until the leeks soften and the mixture becomes fragrant. Season with salt, black pepper, and red pepper flakes if using, stirring well to combine flavors.
- Cook Gnocchi: Meanwhile, prepare the gnocchi according to package instructions by boiling until they float to the surface. Drain them thoroughly to avoid excess water in the bake.
- Prepare Cream Sauce: In a large bowl, whisk together the heavy cream, vegetable broth, Dijon mustard, thyme, and half of the grated Parmesan cheese until smooth and well combined.
- Combine Ingredients: Add the cooked gnocchi and sautéed Brussels sprouts and leeks mixture into the cream sauce. Stir delicately to coat all components evenly with the flavorful sauce.
- Assemble Bake: Pour the combined mixture into the prepared baking dish. Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly over the top. Dot the surface with small pieces of butter to add richness and encourage browning.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes or until the top is golden brown and bubbly, indicating the cheese has melted perfectly and the dish is heated through.
- Rest and Serve: Allow the baked gnocchi to rest for a few minutes before serving to let the flavors meld and the sauce thicken slightly for optimal texture and taste.
Notes
- You can use pre-cooked or skillet-seared gnocchi for extra texture and a slightly crispy exterior.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk and use plant-based cheeses.
- This dish pairs wonderfully with a crisp green salad or roasted chicken for a complete meal.
