If you are craving a comforting, creamy, and irresistibly cheesy dish, the Baked Gnocchi with Sprouts and Leeks Recipe will quickly become your go-to favorite. This dish combines pillowy gnocchi with tender Brussels sprouts and sweet leeks, all enveloped in a luscious sauce made of cream, vegetable broth, and melted Gruyere cheese. Baked until bubbly and golden, every bite delivers a perfect harmony of flavors and textures that feels cozy and sophisticated at the same time. It’s a beautiful way to showcase simple ingredients that come together to create a memorable meal anyone will love.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients lays the perfect foundation for a dish that’s bursting with flavor and texture. Each element plays a key role — from the creamy cheeses adding richness to the fresh vegetables providing brightness and balance.
- One pound potato gnocchi: Choose shelf-stable or refrigerated gnocchi for that soft, pillowy bite.
- Two tablespoons olive oil: For sautéing the vegetables and adding a smooth, fruity base flavor.
- Two medium leeks, sliced and rinsed: Leeks bring a mild, sweet onion flavor that complements the sprouts beautifully.
- Eight ounces Brussels sprouts, trimmed and thinly sliced: Giving a slightly nutty crunch and earthiness to the dish.
- Three cloves garlic, minced: Garlic adds a fragrant warmth that wakes up the whole recipe.
- One cup vegetable broth: A savory liquid that deepens the flavor without overpowering the veggies.
- One cup heavy cream: The creamy heart of the sauce that makes it so indulgent and luscious.
- One cup shredded Gruyere cheese: Melts beautifully, adding nutty and slightly sweet notes.
- Half cup grated Parmesan cheese: Provides sharpness and a wonderful golden crust when baked.
- One teaspoon Dijon mustard: Adds a subtle tang that lifts the richness.
- Half teaspoon salt: Enhances all the flavors without being salty.
- Quarter teaspoon black pepper: For just the right amount of ground spice.
- Pinch of red pepper flakes: A gentle kick to keep the dish exciting.
How to Make Baked Gnocchi with Sprouts and Leeks Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F while you give a quick greasing to a medium-sized baking dish. This ensures your creamy bake won’t stick and will come out beautifully golden and bubbly.
Step 2: Sauté the Vegetables
Warm the olive oil in a large skillet over medium heat. Add the sliced leeks and thinly sliced Brussels sprouts, cooking them gently for 5 to 7 minutes until they are tender and slightly caramelized. This step builds a wonderful depth of flavor by softening the vegetables and coaxing out their natural sweetness.
Step 3: Add Garlic and Simmer the Sauce
Toss in the minced garlic and cook for just one minute until fragrant but not browned. Next, pour in the vegetable broth, heavy cream, and Dijon mustard. Add salt, black pepper, and red pepper flakes to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld together and the sauce to begin thickening.
Step 4: Incorporate the Gnocchi
Add the gnocchi directly into the skillet, stirring carefully so each piece gets coated with the luscious sauce. Let everything simmer together for 3 to 4 minutes; this will slightly thicken the sauce and ensure the gnocchi begins to soften and soak up the delicious creaminess.
Step 5: Add Cheese and Bake
Remove the skillet from the heat and stir in half of the shredded Gruyere cheese. Transfer the whole mixture into your prepared baking dish. Sprinkle the remaining Gruyere and the Parmesan evenly over the top for that irresistible golden crust. Pop it into your oven and bake for 15 to 20 minutes until the cheese is bubbly and beautifully browned.
Step 6: Rest and Serve
Once baked, let the dish rest for 5 minutes before serving. This brief pause helps the sauce settle just right so every bite will be perfectly creamy and comforting.
How to Serve Baked Gnocchi with Sprouts and Leeks Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of color and an herby brightness that contrasts beautifully with the creamy cheese. A drizzle of extra virgin olive oil or a sprinkle of cracked black pepper elevated right before serving will make your presentation irresistible.
Side Dishes
This hearty baked gnocchi pairs wonderfully with a crisp green salad dressed in light vinaigrette to balance the richness. Roasted root vegetables or simply steamed green beans are also great companions, adding freshness and crunch to round out the meal.
Creative Ways to Present
For a fun twist, serve the Baked Gnocchi with Sprouts and Leeks Recipe in individual ramekins for a charming, personalized touch. Alternatively, you can use colorful ceramic baking dishes to make the meal feel festive and special when sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it just as delicious reheated.
Freezing
This recipe freezes well for up to one month. Freeze in a sealed container before baking if you want a ready meal, or freeze leftovers after baking. Thaw thoroughly in the fridge before reheating to maintain the best texture.
Reheating
To reheat, cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes until heated through. You can also microwave individual portions, but baking ensures the cheese topping stays perfectly melty and golden.
FAQs
Can I use other cheeses besides Gruyere and Parmesan?
Absolutely! Mozzarella can substitute for Gruyere if you want a milder, stretchier melt. You can also try fontina or a sharp cheddar for different flavor profiles. Just choose cheeses that melt well to keep the creamy texture.
Is this recipe vegetarian?
Yes, the recipe is vegetarian since it uses vegetable broth and no meat products. To keep it vegetarian, make sure your broth is vegetable-based. You can easily add plant-based protein like white beans too!
How do I make this gluten-free?
Simply swap the potato gnocchi for a gluten-free variety, which many stores now carry. Most gnocchi is traditionally made from potatoes and is naturally gluten-free, but always check the packaging to be sure.
Can I add protein to this dish?
Definitely! Stir in cooked shredded chicken or even white beans before baking to give the dish a protein boost. It keeps the meal satisfying and perfect for dinner.
What if I don’t have leeks?
You can substitute with mild onions or shallots if leeks are unavailable. While leeks bring a subtle sweetness, these alternatives still add great flavor and work well in this bake.
Final Thoughts
The Baked Gnocchi with Sprouts and Leeks Recipe is a wonderful way to enjoy a cozy, cheesy, and veggie-packed meal that feels so indulgent yet approachable. Its combination of flavors and textures is truly comforting, making it perfect for any night when you want something special but easy. I’m so excited for you to try this recipe and make it your new weeknight favorite!
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Baked Gnocchi with Sprouts and Leeks Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Gnocchi with Sprouts and Leeks is a comforting and creamy vegetarian casserole featuring tender potato gnocchi, sautéed leeks and Brussels sprouts, and a rich cheese sauce made with Gruyere and Parmesan. The dish is perfectly baked to golden, bubbly perfection and makes a satisfying main course suitable for weeknight dinners or special occasions.
Ingredients
Vegetables
- 2 medium leeks, sliced and rinsed well
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 3 cloves garlic, minced
Main Components
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 tablespoons olive oil
Sauces and Seasonings
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
Cheeses
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish to ensure the baked gnocchi doesn’t stick.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and Brussels sprouts, cooking for 5 to 7 minutes until they become softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the flavors to release without burning.
- Create Sauce: Pour in the vegetable broth, heavy cream, and add the Dijon mustard, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer to blend the flavors.
- Add Gnocchi: Add the potato gnocchi directly into the skillet, stirring thoroughly to coat them evenly with the sauce. Let it simmer for 3 to 4 minutes until the sauce slightly thickens and the gnocchi are tender.
- Incorporate Cheese: Remove the skillet from the heat and stir in half of the shredded Gruyere cheese to melt into the creamy sauce.
- Bake: Transfer the gnocchi and vegetable mixture to the prepared baking dish. Top with the remaining Gruyere and the grated Parmesan cheese. Bake in the preheated oven for 15 to 20 minutes until the dish is bubbly and golden brown on top.
- Rest and Serve: Allow the baked gnocchi to rest for 5 minutes after removing from the oven to set before serving warm.
Notes
- You can substitute shredded mozzarella for the Gruyere to change the flavor profile.
- For added protein, stir in cooked shredded chicken or white beans before baking.
- Use gluten-free gnocchi to make the dish suitable for gluten-free diets.
