Cheese Gnocchi

by Editorial Staff

Gnocchi is a classic Italian dish. Today I propose an Italian recipe in the French manner of cheese gnocchi with Béchamel sauce. Delicate cheese dumplings in a creamy sauce are delicious.

Summary

Cook Time	1 hour 30 mins
Total Time	1 hour 30 mins
Course	Pasta
Servings (Default: 8)

Ingredients

Butter – 250 grams (125 g for the dough, 75 g for the sauce and 50 for the crust)
Flour – 320 grams (250 g for the dough and 70 g for the sauce)
Eggs – 8 Pieces
Emmental cheese – 150 grams (100 g for crust and 50 g for dough)
Water – 500 Milliliters
Milk – 1 Liter
Salt – 1 Teaspoon
Nutmeg – 0.5 Teaspoon
Ground black pepper – 0.5 Teaspoon

Instructions

Place / pour butter (125 g) and water into a saucepan. Cook until the butter is completely melted.
When the water and butter boil, add flour and stir vigorously to make a smooth dough.
When the dough has completely absorbed moisture, remove from heat and add eggs one at a time, stirring into the dough with a spatula.
Grate the cheese and add 50 g to the dough. Stir the dough while it is still warm so that the cheese is absorbed. Let the dough cool.
Melt butter (75 g) in a pan, add flour (70 g) and fry until golden brown.
Pour in milk, salt, pepper, add nutmeg. Cook the sauce, stirring constantly, until thickened.
Place the dough in a cooking bag. Squeeze it out little by little to make small dumplings. If you don’t want to bother, shape the gnocchi with your hands.
Place the gnocchi in boiling salted water and boil for 6-8 minutes.
Place a few tablespoons of Bechamel sauce on the bottom of a baking dish.
Spread the boiled gnocchi evenly on top.
Pour the sauce over again, sprinkle with cheese (100 g) and pour over with melted butter (50 g).
Cover the form with foil, send to preheated to 150 degrees for 15 minutes. Then remove the foil and set the grill setting for a couple of minutes to get a nice crust.

gnBon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.