Baked Gnocchi with Sage and Cheese Sauce is a comforting dish that blends rustic charm with rich flavor—a lovely departure from heavy mac and cheese. Pillowy gnocchi is nestled in the cheesiest sauce made with Fontina cheese and Parmesan cheese, enhanced by the earthy addition of fresh sage leaves. The dish is finished with a golden brown bubbly top from baking. This will be your new favorite.

Lifting a spoonful of gnocchi from a cheese sauce with lots of cheese strings


Let this gnocchi recipe the first thing you choose for a cozy dinner or an elegant centerpiece for entertaining. Turn it into a quick and easy meal with a package of pre-made gnocchi, or try making homemade gnocchi. It’s easier than you think—I have a great guide on How to Make Gnocchi!

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Gnocchi (whether homemade or store-bought gnocchi) is one of the best fast dinner ideas. Whether you’re craving hearty comfort food like this dish, Cacio e Pepe Gnocchi, or something lighter like Crispy Gnocchi with Peas and Asparagus, you can easily customize gnocchi with simple ingredients.

Baked gnocchi from overhead and a closeup showing the flecks of fresh sage


What does ‘gnocchi’ mean?


The word ‘gnocchi,’ derived from the Italian word nocchio, means a knot in wood, or nocca, meaning knuckle, reflecting their small, rounded shape. To pronounce it like an Italian, say ‘nee-o-kki.

A silver tray of freshly made gnocchi


No Pre-Boiling Gnocchi


Potato gnocchi cooks in just minutes, so you don’t need to boil it separately. The uncooked gnocchi cooks perfectly in the two-cheese sauce, absorbing all the delicious flavors as it simmers. You can also use ricotta gnocchi

Baked gnocchi in cheese sauce viewed from overhead with a serving spoon


Cheese and Sage Sauce


This recipe uses whole milk instead of heavy cream to reduce unnecessary fat. Sure, it’s not a low-calorie, low-fat meal—but that’s not why you’re here. You’re here for the cheesiest, cozy comfort food. Am I right?


Secret Ingredient – Extra Protein


I add chicken or vegetable stock to give the sauce extra flavor. Another secret ingredient I like to add to creamy sauces is freshly grated nutmeg. It enhances the flavor with a subtle warmth, depth, and a touch of sweetness without overpowering the dish.

A black round baking dish filled with freshly baked gnocchi in cheese sauce with bubbly brown bits on the top


Baked Gnocchi with Sage and Cheese Sauce Ingredients

  • Unsalted butter
  • All-purpose/plain flour
  • Chicken stock or vegetable stock
  • Whole milk
  • Salt to taste
  •  Freshly grated nutmeg
  •  Fresh sage leaves
  •  Fontina cheese
  •  Parmesan cheese
  •  Gnocchi (store bought packaged or frozen)


Baked Gnocchi with Sage and Cheese Sauce Directions

  1. Melt the butter over medium heat, ensuring it doesn’t brown (you can substitute olive oil). Whisk in the flour to make a roux, which thickens the sauce. Gradually whisk in the warmed stock and milk to create a simple béchamel sauce. Stir in the salt, nutmeg, and sage.
  2. Once the sauce is smooth, add the cheeses by handfuls, melting each addition before adding more, until all the cheese is melted and the sauce is creamy. Taste and adjust the salt if needed. Add the gnocchi to the sauce, then transfer it to an ovenproof dish. Bake for 20 minutes, or until the top is browned and bubbly. Serve with additional grated Parmesan cheese on top.


Optional Additions


Top the dish with crispy sage, toasted breadcrumbs, or crispy bacon bits. Stir in some mixed vegetables for a serving of veggies.

If you’ve made this Baked Gnocchi with Sage and Cheese Sauce, please leave a star rating. If you have a question or comment, you can leave it in the box below – I love to hear from my readers!

Bubbly with a brown top, cheese sauce with fresh sage and gnocchi
5 from 76 reviews

Baked Gnocchi with Sage and Cheese Sauce

Janette
A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
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Ingredients
 

  • 4 tablespoons (113 grams) unsalted butter
  • 4 tablespoons flour
  • 1 cup (236 ml) chicken stock or vegetable stock, warmed
  • 1 cup (236 ml) whole milk
  • Small pinch of salt to taste
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 cup (90 grams) Fontina cheese, grated
  • 1 cup (90 grams) Parmesan cheese, grated, plus more for garnish
  • 1 pound (453 grams) gnocchi (store bought packaged or frozen)

Instructions
 

  • Preheat oven to 350°F/180°C.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and milk, continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg and sage.
  • Add the fontina and Parmesan cheese and stir with a spoon until melted. Stir in the gnocchi (no need to pre-boil) and transfer to a baking dish and bake for 20 minutes until the top is bubbly and golden.
  • Serve warm topped with grated Parmesan cheese.
Serving: 4ounces, Calories: 244kcal, Carbohydrates: 12g, Protein: 8g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 51mg, Sodium: 411mg, Sugar: 1g
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