If you love cozy, satisfying dishes that bring a restaurant-quality feel straight to your kitchen, then this Baked Gnocchi with Sprouts and Leeks Recipe is going to become your new favorite. Imagine tender, pillowy gnocchi mingling with caramelized leeks and crisp-tender Brussels sprouts, all baked in a luscious, creamy Parmesan sauce with a golden, crunchy breadcrumb topping. It’s comfort food elevated with fresh flavors and textures that make every bite a delight.
Ingredients You’ll Need
Each carefully chosen ingredient here plays a starring role in making this dish shine. The balance between creamy, crunchy, and fresh is what brings this recipe to life, and these essentials are what you need to pull it off perfectly.
- Gnocchi (1 pound): Soft and pillowy, this forms the comforting base of the dish, whether you choose store-bought or homemade.
- Olive oil (2 tablespoons): Adds richness and helps sauté the leeks and sprouts to a perfect tender-crisp texture.
- Leeks (2 medium): The white and light green parts offer a mild, sweet onion flavor that complements the gnocchi perfectly.
- Brussels sprouts (2 cups): Their slight bitterness balances the creamy sauce while adding a satisfying bite and vibrant color.
- Garlic (2 cloves, minced): Infuses the dish with an irresistible aroma and subtle depth of flavor.
- Heavy cream (1 cup): Creates the rich and silky sauce that ties all the ingredients together beautifully.
- Parmesan cheese (1 cup, grated): Provides a salty, nutty touch that melts into the cream for a savory finish.
- Salt (1 teaspoon): Enhances all the natural flavors in the dish.
- Black pepper (½ teaspoon): Adds a gentle heat and depth.
- Dried thyme (1 teaspoon): Brings an earthy, aromatic note that complements both veggies and cheese.
- Red pepper flakes (½ teaspoon, optional): Offers a subtle kick if you like a bit of spice.
- Breadcrumbs (½ cup): Sprinkled on top, they create the irresistible crispy golden crust.
- Fresh parsley: For a burst of brightness and color as a garnish.
How to Make Baked Gnocchi with Sprouts and Leeks Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 400°F (200°C), ensuring it’s nice and hot for baking to get that golden crust. While waiting, gather and prep your leeks by slicing the white and light green parts thinly, trim and halve your Brussels sprouts, and mince your garlic. Having everything ready makes the cooking flow easily.
Step 2: Cook the Gnocchi
Bring a pot of salted water to a boil, then add your gnocchi. They’re ready once they float to the surface—this only takes a few minutes. Drain them well, but don’t rinse, because you want them to hold onto some starch so the sauce sticks perfectly.
Step 3: Sauté Leeks and Brussels Sprouts
In a large oven-safe skillet, heat olive oil over medium heat. Add your sliced leeks and cook until just soft and fragrant, about five minutes. Then add the minced garlic and Brussels sprouts, sautéing for another 3-4 minutes until the sprouts get tender but still have a bit of bite and vibrant color. This step builds a fantastic flavor base.
Step 4: Combine Cream, Cheese, Herbs, and Gnocchi
Pour in the heavy cream, then add the cooked gnocchi, Parmesan cheese, salt, pepper, thyme, and optional red pepper flakes. Stir everything together, making sure that each piece of gnocchi is coated beautifully in the creamy, cheesy sauce. This mixture is where comfort food magic really happens.
Step 5: Add the Crunchy Breadcrumb Topping and Bake
Sprinkle the breadcrumbs evenly over the top to create that irresistible crispy layer. Slide the skillet straight into your preheated oven and bake for about 20 minutes. You’re looking for a bubbling sauce underneath with a golden, perfectly toasted breadcrumb topping that adds a delightful texture contrast.
Step 6: Rest and Garnish
Once baked, let it rest for a few minutes so the sauce can thicken slightly and flavors meld. Before serving, sprinkle some fresh parsley over the top for a pop of color and freshness that brightens every bite.
How to Serve Baked Gnocchi with Sprouts and Leeks Recipe
Garnishes
Fresh parsley is the classic choice for garnish, adding a lively green color and a fresh herbal note. You can also try a little extra grated Parmesan or a drizzle of good-quality olive oil to enhance richness and presentation.
Side Dishes
This dish is wonderfully satisfying on its own, but pairing it with a crisp green salad or roasted root vegetables can add some balance and variety to your meal. For something lighter, a citrusy arugula salad with a lemon vinaigrette contrasts delightfully with the creamy gnocchi.
Creative Ways to Present
For special occasions, serve individual portions in small oven-safe ramekins or mini skillets for a fancy, personalized touch. You can also add toasted nuts like pine nuts or walnuts on top for an extra layer of texture and flavor that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Gnocchi with Sprouts and Leeks Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it an excellent next-day meal.
Freezing
If you want to freeze this dish, portion it into freezer-safe containers before baking, then thaw overnight in the fridge when ready to use. Reheat in the oven rather than the microwave to maintain that crispy topping and creamy texture.
Reheating
To reheat leftovers or thawed portions, place them in an oven-safe dish and warm at 350°F (175°C) for 15-20 minutes until heated through. A quick broil at the end can help restore the breadcrumb crunch for that just-baked feel.
FAQs
Can I use frozen gnocchi for this Baked Gnocchi with Sprouts and Leeks Recipe?
Absolutely! Just be sure to cook the frozen gnocchi according to the package instructions before adding it to the skillet. The key is to avoid adding frozen gnocchi directly to the sauce to keep the texture just right.
What if I don’t have leeks? Can I substitute with something else?
If you don’t have leeks, mild yellow onions or shallots work wonderfully in this recipe. They provide a similar sweetness and aroma that complements the creamy sauce and sprouts perfectly.
Is there a vegetarian option for Parmesan cheese?
Yes, you can use vegetarian Parmesan-style cheese made without animal rennet, or try nutritional yeast as a flavorful, vegan-friendly substitute to add that cheesy umami to the sauce.
Can I add protein to this dish?
Definitely! Grilled chicken, crispy pancetta, or even chickpeas make fantastic additions for extra heartiness. Add cooked protein just before baking so everything blends evenly together.
How spicy is this recipe with red pepper flakes?
The red pepper flakes add only a mild hint of heat, so it’s not overwhelming. You can always leave them out or adjust the amount to suit your spice preference, making it as mild or as zesty as you like.
Final Thoughts
There is something truly special about the Baked Gnocchi with Sprouts and Leeks Recipe that makes it a perfect go-to for cozy dinners any night of the week. It’s easy enough for weeknights but impressive enough to share with friends and family. Once you make this, you’ll find yourself reaching for it again and again. So, don’t hesitate—try it soon and enjoy every warm, comforting bite!
Print
Baked Gnocchi with Sprouts and Leeks Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This baked gnocchi dish combines tender gnocchi with sautéed leeks and Brussels sprouts, all enveloped in a creamy parmesan sauce and topped with a crispy breadcrumb crust. It’s a comforting, flavorful meal perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 pound gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts sliced thinly
- 2 cups Brussels sprouts, trimmed and halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ½ cup breadcrumbs (for topping)
- Fresh parsley, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking the gnocchi mixture later on.
- Cook the Gnocchi: Boil the gnocchi according to the package instructions until they float to the surface, then drain and set aside.
- Sauté Leeks: In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes until they soften and become fragrant.
- Add Garlic and Brussels Sprouts: Stir in the minced garlic and halved Brussels sprouts, cooking for another 3-4 minutes until the sprouts are tender but not mushy.
- Combine Cream and Seasonings: Pour in the heavy cream, then add the cooked gnocchi, Parmesan cheese, salt, black pepper, dried thyme, and red pepper flakes if using. Mix everything together thoroughly to combine flavors.
- Add Breadcrumb Topping: Evenly sprinkle breadcrumbs on top of the skillet mixture to create a crunchy topping after baking.
- Bake: Transfer the oven-safe skillet to the preheated oven and bake for about 20 minutes, or until the top is golden brown and the sauce is bubbling.
- Rest and Garnish: Remove from the oven and let the dish rest for a few minutes before garnishing with fresh parsley. Serve warm.
Notes
- You can use store-bought or homemade gnocchi based on your preference.
- If you prefer a spicier dish, increase the red pepper flakes to your taste.
- For a richer flavor, consider adding some grated nutmeg to the cream mixture.
- If you do not have an oven-safe skillet, transfer the sautéed mixture to a baking dish before topping and baking.
- Fresh parsley adds a nice touch of color and freshness but can be omitted if unavailable.
