Oven-Roasted Four-Cheese Gnocchi Bake

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Pillowy potato gnocchi baked in a rich blend of four cheeses, infused with garlic and fresh herbs for a comforting meal. This Italian pasta recipe, ready in about 35 minutes, pairs potato gnocchi, olive oil, and garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup ricotta cheese
• 1/2 cup fontina cheese, shredded
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb potato gnocchi with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until gnocchi is evenly coated.
2. Step 2: Spread the gnocchi mixture evenly in a 9x13 inch baking dish. Sprinkle 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup shredded fontina, and dollops of 1/2 cup ricotta cheese across the top. Scatter 1 tbsp fresh thyme leaves over the cheese.
3. Step 3: Bake uncovered for 20-25 minutes until the cheese is melted and bubbling and the gnocchi edges turn lightly golden. Remove and let cool for 5 minutes before serving.