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
Scale
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.
