Cheesy Baked Gnocchi with Bacon and Green Onion

There’s something about a bubbling, creamy cheese sauce that wraps around pillowy gnocchi that makes everything feel like comfort food perfection.

I remember the first time I baked gnocchi this way — I barely had time to sit down before everyone had scraped their plates clean.

If you’re craving something cozy, cheesy, and guaranteed to impress, this cheesy baked gnocchi is it.

Topped with crispy bacon and a hint of green onion, it’s rich without being heavy, and simple enough for a weeknight dinner yet special enough for guests.

Why I Love This Cheesy Baked Gnocchi

It’s like mac and cheese… but with soft, pillowy gnocchi.

The cheese sauce is homemade and ultra-creamy, with a touch of garlic and green onion.

Bacon on top? Say no more.

It can be prepped ahead and baked later — perfect for busy nights.

What You’ll Need (Ingredient Highlights)

Gnocchi – Frozen or shelf-stable; once boiled, they become soft and tender.

Cheddar Cheese – Use sharp or old cheddar for bold, rich flavor.

Butter & Flour – To make a simple roux for the cheese sauce.

Whole Milk – The base of the creamy sauce; 3% b.f. for extra richness.

Green Onion & Garlic Powder – Add subtle depth without overpowering.

Sour Cream – Stirred into the sauce or added as a topping for tang.

Bacon – Salty, crispy, and the perfect garnish.

Pro Tips Before You Start

Shred your own cheddar for better melting — pre-shredded cheese often has anti-caking agents.

Cook the gnocchi just until tender; overcooking can make them mushy.

Don’t rush thickening the sauce — give it the full 8–10 minutes.

Make ahead? Assemble everything, refrigerate, then bake when needed.

How to Make Cheesy Baked Gnocchi

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a boil.

Add the gnocchi and cook according to the package instructions.

Drain well and set aside.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C), regular bake setting (no fan).

Grease an 8-inch square baking dish, cast-iron skillet, or individual ramekins with oil or butter.

Step 3: Make a Roux

In a large saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 2 minutes, stirring constantly to eliminate the raw flour taste.

Step 4: Add the Milk Slowly

Gradually pour in the milk, whisking continuously to keep the sauce smooth.

Let the sauce simmer and thicken for 8–10 minutes, stirring often.

Step 5: Add Flavor & Cheese

Remove the pan from the heat.

Stir in the shredded cheddar, salt, pepper, green onions, and garlic powder.

Mix until the cheese is fully melted and the sauce is smooth.

Stir in the sour cream (or save it to dollop on top when serving).

Step 6: Combine Gnocchi & Sauce

Gently fold the cooked gnocchi into the cheese sauce, stirring until evenly coated.

Step 7: Assemble the Dish

Transfer the gnocchi mixture to the prepared baking dish.

Top with extra shredded cheddar cheese.

Step 8: Bake

Place the dish in the oven and bake for 30 minutes, or until the top is golden and the sauce is bubbling.

Step 9: Garnish and Serve

Remove from the oven and top with crispy bacon crumbles, chopped green onions, and an optional dollop of sour cream. Serve warm.

What to Serve It With

This dish is rich and filling on its own, but I like to balance it with:

A simple arugula salad with lemon vinaigrette

Roasted broccoli or green beans

Crusty bread for scooping up extra sauce

Variations / Substitutions

Make it vegetarian: Skip the bacon or use veggie bacon.

Swap the cheese: Try Gruyère, mozzarella, or Fontina.

Add veggies: Stir in sautéed mushrooms, spinach, or peas.

Add protein: Cooked shredded chicken or ham work well.

Storage & Leftovers

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm in the oven at 350°F or microwave in short bursts until heated through.

Freezer: You can freeze the assembled (unbaked) dish for up to 1 month. Thaw before baking.

FAQs

Can I make this with cauliflower gnocchi?
Yes! Just be sure to cook it properly before adding to the sauce.

Can I use half-and-half instead of whole milk?
You can, but it may be less rich. For best results, stick with whole milk.

Is sour cream necessary?
It adds creaminess and tang, but you can leave it out or serve it on top instead.

How do I keep my sauce from becoming grainy?
Use freshly shredded cheese and avoid high heat when adding it to the sauce.

Can I double this recipe for a crowd?
Absolutely! Use a larger baking dish and increase baking time slightly.

What other toppings work besides bacon?
Try buttery breadcrumbs, crushed crackers, or even caramelized onions.

Can I use gluten-free flour?
Yes — a 1:1 gluten-free flour blend should work just fine for the roux.

Final Thoughts

This cheesy baked gnocchi has become one of my most requested comfort meals.

Whether it’s for a cozy weeknight dinner or a Sunday gathering, it always delivers that melty, cheesy goodness that everyone craves.

The best part? It’s incredibly flexible. Toss in your favorite veggies, switch up the cheese, or prep it the day before.