Creamy Baked Gnocchi with Locatelli Parmigiano Reggiano and Fresh Basil
Ingredients
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Locatelli Parmigiano Reggiano cheese (plus more for topping)
- 1 cup shredded mozzarella cheese
- ½ tsp salt (to taste)
- ¼ tsp freshly ground black pepper
- 1 pinch nutmeg (optional, but enhances the creaminess)
- 1 tbsp olive oil (for baking dish)
- Fresh basil leaves, torn, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil or butter.
Cook the gnocchi
- Bring a pot of salted water to a boil.
- Drop in the gnocchi and cook until they float (2–3 minutes).
- Drain and set aside.
Make the creamy sauce
- In a saucepan, melt the butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
- Stir in the cream and milk. Bring to a gentle simmer.
- Gradually whisk in the Locatelli Parmigiano Reggiano, stirring until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg.
Assemble the bake
- Add cooked gnocchi to the cream sauce and toss to coat evenly.
- Transfer everything into the prepared baking dish.
- Sprinkle mozzarella cheese on top, plus an extra dusting of Locatelli Parmigiano Reggiano.
Bake
- Place in the oven and bake uncovered for 20–25 minutes, until bubbly and golden on top.
- For extra crispiness, broil for 1–2 minutes at the end.
Finish and serve
- Remove from oven and let sit for 5 minutes.
- Top generously with fresh torn basil leaves before serving.
