gnocchi_auflauf

Gnocchi Auflauf – Creamy, Cheesy, and Pure Comfort

ByJulia C. Harper

Sometimes you just want something warm from the oven that feels like a hug on a plate. That’s exactly where Gnocchi Auflauf comes in.
Soft potato gnocchi baked in a rich, creamy sauce with ham or vegetables, topped with golden, bubbly cheese—it’s a dish that smells incredible while it’s baking and tastes even better.

This recipe is flexible, family-friendly, and doesn’t require fancy cooking skills. In fact, it’s the kind of dinner you can throw together after work and still feel like you made something special.

Ingredients for Gnocchi Auflauf

For 4 servings:

  • 500 g (about 1 lb) fresh gnocchi (from the refrigerated section)
  • 200 g (7 oz) cooked ham, diced (optional)
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 150 g (5 oz) cherry tomatoes, halved
  • 200 ml (¾ cup) heavy cream
  • 150 ml (⅔ cup) milk
  • 100 g (3.5 oz) cream cheese
  • 150 g (5 oz) shredded mozzarella
  • 50 g (1.7 oz) grated Parmesan
  • 1 tsp butter or olive oil
  • Salt & pepper
  • 1 tsp Italian seasoning (basil, oregano, thyme)
  • Fresh parsley for garnish

Kitchen Tools You’ll Need

  • Medium baking dish (about 10×12 inches)
  • Cutting board and sharp knife
  • Large skillet or saucepan
  • Wooden spoon
  • Measuring cup

How to Make Gnocchi Auflauf

  1. Preheat the oven to 200°C / 400°F (180°C / 350°F fan).
  2. Sauté onion and garlic. Heat butter or oil in a skillet, cook onion until soft, then add garlic briefly.
  3. Make the sauce. Pour in cream, milk, and cream cheese. Stir until smooth, season with salt, pepper, and Italian herbs.
  4. Add gnocchi and extras. Stir in the uncooked gnocchi, diced ham, and cherry tomatoes.
  5. Assemble the bake. Transfer everything to a baking dish, sprinkle with mozzarella and Parmesan.
  6. Bake for 20–25 minutes until the top is golden and bubbling.
  7. Serve. Garnish with chopped parsley and enjoy while hot.

Time & Servings

  • Prep Time: 10 minutes
  • Bake Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4

Storage

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Can be frozen for up to 2 months, but texture is best fresh.
  • Reheating: Warm in the oven at 160°C / 325°F until heated through, or microwave in short bursts.

Nutrition (Per Serving)

  • Calories: 480
  • Protein: 20 g
  • Fat: 23 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 1,900 mg

Recipe Notes

  • Skip the ham for a vegetarian Gnocchi Auflauf—add mushrooms or zucchini instead.
  • Red pepper flakes give a spicy kick.
  • Swap part of the cream for vegetable broth to make it lighter.

Extra Tips for the Perfect Gnocchi Auflauf

  • No pre-cooking needed: Fresh gnocchi cook perfectly in the sauce while baking.
  • Cheese mix for flavor: Try cheddar for sharpness or gouda for a milder taste.
  • Crispy top: Use the broiler for the last 2–3 minutes.
  • Herb cream cheese is a quick flavor boost.

How to Serve

  • Pair with a crisp green salad to balance the richness.
  • Garlic bread or crusty baguette works beautifully for dipping in the sauce.
  • A chilled white wine or sparkling water complements the creaminess.

FAQs

Yes—assemble in the baking dish, cover, refrigerate up to 8 hours, and bake when ready.

Yes, but it adds a tangy, creamy texture. Mascarpone or extra cream are good substitutes.

Yes—just thaw them first to avoid watering down the sauce.

Add an extra splash of milk or cream before baking.

Spinach, roasted peppers, zucchini, or cooked chicken.

Final Thoughts

Gnocchi Auflauf is one of those recipes that manages to be both quick and comforting. It’s hearty enough for cold evenings, yet easy enough to make midweek. You can keep it classic with ham and cheese or load it with veggies—either way, it’s the kind of dish that brings everyone to the table.

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