Baked Gnocchi with Sage and Cheese Sauce is a delicious departure from heavy mac and cheese. A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.

A spoonful of gnocchi being lifted out of the bowl with lots of cheese strings

This dish will warm you from the inside out. For such a cheese-laiden dish, it is surprisingly light, that is because of the soft, homemade gnocchi.

You could call it gnocchi mac and cheese, whatever you do call it you will be calling its name with love.

Is gnocchi pasta or a potato?

It’s an Italian dumpling. But you will usually any gnocchi dish listed under ‘pasta’ dishes on menus and such.
If you’re feeling adventurous, I have an easy tutorial, step-by-step and video guide. You can see that here > How to Make Gnocchi.
A silver tray of freshly made gnocchi

What does ‘gnocchi’ mean?

The word ‘gnocchi’,  derived from the Italian word ‘nocchio’, means a knot  in wood. If you want to pronounce it like an Italian it’s basically nee-o-kki.
But it’s not only a dish served in Italy, gnocchi are served in France where they are known as ‘gnocchis à la parisienne’, in Croatia they are called ‘njoki’, and South America, called ‘nhoque’. 

What you will notice in the cheese sauce recipe is that I added chicken or vegetable stock. This is a great way to add extra flavor to the cheese sauce.

Gnocchi and cheese in a round black baking dish

The cheeses

I like to use Italian fontina for this recipe as it is a really nice melting cheese. White cheddar, gruyere or any of your favorite, good melting cheese will work. Parmesan cheese is a must.

Yield: 4

Baked Gnocchi with Sage and Cheese Sauce

A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.

Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes


  • 4 tablespoons 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
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 cup (236 ml) Fontina cheese, grated
  • 1 cup (90 grams) Parmesan cheese, grated, plus more for garnish
  • 1 pound (453 grams) gnocchi (store bought packaged or frozen)


  1. Preheat oven to 350° F/180 °C.
  2. 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.
  3. 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.
  4. Serve warm topped with grated Parmesan cheese.

Nutrition Information



Serving Size

4 ounces

Amount Per Serving Calories 244Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 51mgSodium 411mgCarbohydrates 12gFiber 0gSugar 1gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.