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A skillet of creamy garlic gnocchi topped with melted cheese and herbs, next to a block of parmesan and fresh garlic.

Cheesy Skillet Gnocchi with Creamy White Sauce

Indulge in a quick and comforting Cheesy Skillet Gnocchi, featuring tender potato gnocchi enveloped in a rich, creamy white cheese sauce, all made in one pan for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi Base
  • 17.6 ounces potato gnocchi 500g package, shelf-stable
  • 1 tablespoon olive oil
  • 1/2 small yellow onion finely diced
  • 2 cloves garlic minced
For the Creamy White Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk whole or 2%
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • Pinch of nutmeg ground
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded low-moisture mozzarella cheese
Optional Add-ins & Garnish
  • 2 cups fresh baby spinach optional
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large Skillet (10-12 inch, oven-safe if broiling)
  • Whisk
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Method
 

Prepare Gnocchi Base
  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Add the shelf-stable gnocchi directly to the skillet with the onions and garlic. Cook, stirring occasionally, for 5-7 minutes until the gnocchi are lightly golden and slightly puffed. Remove the gnocchi mixture from the skillet and set aside in a bowl.
Make the White Sauce
  1. In the same skillet, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth roux, cooking out the raw flour taste.
  2. Gradually pour in the milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens to a creamy consistency, about 3-5 minutes.
  3. Stir in the salt, black pepper, ground nutmeg, and Italian seasoning.
  4. Reduce heat to low. Add the grated Parmesan cheese, shredded sharp cheddar cheese, and shredded mozzarella cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
Combine and Finish
  1. Return the cooked gnocchi mixture to the skillet with the cheese sauce. Gently fold to coat the gnocchi evenly.
  2. If using, add the fresh baby spinach and stir until it wilts into the sauce, about 1-2 minutes.
  3. Cook for an additional 2-3 minutes, stirring occasionally, until the gnocchi is heated through and the sauce is bubbling.
Serve
  1. Garnish with fresh chopped parsley and serve immediately.

Notes

For an extra golden top, after step 9, you can sprinkle a little more mozzarella and cheddar on top and broil for 2-3 minutes until bubbly and lightly browned. Ensure your skillet is oven-safe. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess. Feel free to add other cooked vegetables like mushrooms, peas, or bell peppers along with the spinach. Using fresh gnocchi will alter cooking times slightly; follow package directions for initial cooking if using fresh.