If you are searching for a cozy yet vibrant dish that feels like a warm hug on a plate, look no further than this Baked Gnocchi with Sprouts and Leeks Recipe. This dish marries pillowy gnocchi with the delightful earthiness of thinly sliced Brussels sprouts and the gentle sweetness of tender leeks. The creamy sauce, infused with garlic and finished with Gruyere and Parmesan, creates a perfect golden crust that promises a comforting bite every time. It’s a recipe you’ll want to share, revisit, and make your own in countless delicious ways.
Ingredients You’ll Need
Gathering the right ingredients for this Baked Gnocchi with Sprouts and Leeks Recipe is wonderfully straightforward. Each component has a special role in bringing harmony to the dish’s texture and flavor – from the silky gnocchi and crunchy sprouts to the creamy, cheesy sauce that holds everything together beautifully.
- Potato gnocchi (1 pound): Choose shelf-stable or refrigerated gnocchi for a tender, pillowy base that absorbs all the sauce’s goodness.
- Olive oil (2 tablespoons): This adds a fruity richness that helps soften your leeks and sprouts without overpowering their natural flavors.
- Leeks (2 medium, sliced and rinsed): Their mild onion-like sweetness perfectly complements the slightly bitter Brussels sprouts.
- Brussels sprouts (8 ounces, trimmed and thinly sliced): Thin slicing ensures they cook evenly and bring a delightful crunch and depth to the dish.
- Garlic (3 cloves, minced): Adds a subtle warmth and aromatic punch that wakes up the creamy sauce.
- Vegetable broth (1 cup): Brings a light savoriness that balances the richness of the cream and cheese.
- Heavy cream (1 cup): Gives the sauce a luscious, velvety texture that coats every gnocchi piece.
- Gruyere cheese (1 cup shredded): Adds a nutty, slightly sweet flavor and melts beautifully to create a bubbly topping.
- Parmesan cheese (½ cup grated): Provides a sharp, salty finish that enhances the overall flavor complexity.
- Dijon mustard (1 teaspoon): A small touch brings brightness and a subtle tang to balance the creaminess.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Essential seasonings that bring the flavors alive without stealing the show.
- Red pepper flakes (pinch): Just enough to give the dish a gentle, warming kick.
How to Make Baked Gnocchi with Sprouts and Leeks Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 400°F and greasing a medium baking dish lightly to prevent sticking. This simple prep ensures your gnocchi bake will come out of the oven warm, golden, and ready to impress.
Step 2: Sauté the Leeks and Brussels Sprouts
Heat the olive oil in a large skillet over medium heat. Once shimmering, add your sliced leeks and Brussels sprouts. Cook these for 5 to 7 minutes, stirring occasionally, until they are tender and softened but still hold a slight bite. This step is crucial for developing their natural sweetness and mellowing out any bitterness.
Step 3: Add Garlic and Build the Sauce
Stir in the minced garlic and let it cook for about a minute until fragrant. Then pour in the vegetable broth and heavy cream, stirring to combine. Add Dijon mustard, salt, black pepper, and a pinch of red pepper flakes. Bring this mixture to a gentle simmer, allowing the flavors to meld into a beautifully aromatic and creamy sauce.
Step 4: Incorporate the Gnocchi and Cheese
Add the gnocchi directly into the skillet with the sauce. Stir everything together to evenly coat the gnocchi in the rich mixture. Let it simmer for 3 to 4 minutes until the sauce thickens slightly. Remove from the heat and fold in half the shredded Gruyere cheese for that luscious melt inside the dish.
Step 5: Bake to Golden Perfection
Transfer your gnocchi, sprouts, and leek mixture into the prepared baking dish. Sprinkle the remaining Gruyere and the grated Parmesan evenly over the top. Pop the dish into the oven and bake for 15 to 20 minutes, until the cheese topping bubbles brilliantly and turns a gorgeous golden brown. Let it rest for 5 minutes before serving to allow the flavors to settle and the sauce to thicken just right.
How to Serve Baked Gnocchi with Sprouts and Leeks Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few crumbles of crispy pancetta can add an extra layer of color and texture that turns every bite into a little celebration. Lemon zest also works brilliantly to brighten the creaminess.
Side Dishes
This dish shines as a hearty main, but pairing it with a simple green salad tossed in a light vinaigrette or crusty garlic bread rounds out your meal with a refreshing crunch.
Creative Ways to Present
Serve this bake straight from the dish family-style for a comforting vibe, or plate individual servings topped with a drizzle of warmed browned butter and toasted pine nuts for a touch of elegance and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier next-day meal.
Freezing
You can freeze this dish before baking. Just prepare up to the baking step, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat in the oven at 350°F for 15 to 20 minutes or until warmed through and the cheese topping is bubbly again. Avoid microwaving for best texture and flavor retention.
FAQs
Can I make this dish vegan?
Absolutely! Swap the heavy cream for a plant-based alternative like coconut cream or cashew cream, and use vegan cheese or nutritional yeast to maintain that creamy, cheesy goodness.
What can I use if I can’t find Gruyere?
Mozzarella makes a great substitute for Gruyere, offering a mild flavor and excellent melting quality that keeps your Baked Gnocchi with Sprouts and Leeks Recipe just as comforting.
Can I add protein to this recipe?
Yes! Adding cooked shredded chicken or white beans before baking boosts the protein content and extends the dish, turning it into a more substantial meal.
Is this dish gluten-free?
It can be. Simply use gluten-free gnocchi instead of traditional potato gnocchi, and ensure all other ingredients and broths are gluten-free certified.
How do I know when the dish is done baking?
Look for a bubbly, golden cheese crust on top and simmering sauce along the edges. Letting it rest after baking also helps the sauce thicken perfectly before serving.
Final Thoughts
This Baked Gnocchi with Sprouts and Leeks Recipe is one of those magical dishes that feels special but comes together with ease. I hope you enjoy making it as much as I do — the comforting creaminess paired with fresh veggies is simply irresistible. Time to turn your kitchen into a cozy retreat and dive into a plate full of heartwarming goodness!
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Baked Gnocchi with Sprouts and Leeks Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy baked gnocchi casserole features tender potato gnocchi combined with sautéed leeks and Brussels sprouts, then baked in a rich sauce of vegetable broth, heavy cream, and melted Gruyere and Parmesan cheeses. It’s a comforting vegetarian main dish perfect for cozy dinners.
Ingredients
Vegetables and Aromatics
- 2 medium leeks, sliced and rinsed well
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 tablespoons olive oil
Liquids and Seasonings
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
Cheeses
- 1 cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with oil or nonstick spray.
- Sauté leeks and Brussels sprouts: Heat olive oil in a large skillet over medium heat. Add sliced leeks and Brussels sprouts and cook for 5 to 7 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute until aromatic, taking care not to burn it.
- Create sauce: Pour in the vegetable broth, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer, stirring occasionally.
- Cook gnocchi in sauce: Add the gnocchi directly to the skillet and stir to fully coat them in the cream sauce. Let simmer for 3 to 4 minutes until the sauce thickens slightly.
- Incorporate cheese: Remove skillet from heat and stir in half of the shredded Gruyere cheese until melted and combined.
- Transfer and top: Pour the gnocchi mixture into the prepared baking dish. Evenly sprinkle the remaining Gruyere and all of the Parmesan cheese over the top.
- Bake: Bake in the preheated oven for 15 to 20 minutes, until the cheese on top is bubbly and golden brown.
- Rest and serve: Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.
Notes
- You can substitute shredded mozzarella for the Gruyere cheese if desired.
- For added protein, stir in cooked shredded chicken or white beans before baking.
- Use gluten-free gnocchi to make this dish gluten-free-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
