Creamy Baked Gnocchi Recipe

Prepare the cooking vessel by coating a baking dish with a light layer of oil, then position the oven rack to ensure even heating at 400F (200C).

Bring a generously salted water pot to a rolling boil, carefully lowering the gnocchi into the bubbling liquid and allowing them to cook until they gracefully float to the surface, typically within 2-3 minutes.

Craft the velvety sauce by melting butter in a spacious skillet, introducing minced garlic and sautéing until its aromatic essence permeates the pan, then dust with flour and whisk continuously to create a smooth base.

Gradually stream milk and cream into the roux, stirring methodically to prevent any lumpy formations, cooking until the mixture thickens and develops a luxurious consistency.

Incorporate Parmesan cheese into the sauce, stirring until it melts completely and creates a silky texture, then season with salt and pepper to enhance the flavor profile.

Gently fold the drained gnocchi into the cream sauce, ensuring each pillow is thoroughly coated with the rich mixture.

Transfer the sauced gnocchi into the prepared baking dish, creating an even layer and generously scattering mozzarella cheese across the top, with a light sprinkle of Italian seasoning for added complexity.

Slide the dish into the preheated oven, allowing the cheese to melt and become gloriously golden and bubbly for approximately 15-20 minutes.

For an extra crisp and bronzed surface, activate the broiler for a brief 2-3 minute finale, watching carefully to prevent burning.

Remove from the oven and let the dish rest momentarily, then garnish with fresh herbs like parsley or basil to add a vibrant, fresh note before serving piping hot.