Creamy gnocchi

Ok, here's the deal. I'm starting cooking some lighter dishes, for sure. Summer's here, bathing suits awaiting, bla, bla, bla, etc. But sometimes, an idea gets in my head and I can't help it, I have to make that. That's what happened this time. I saw a blog post about potato gnocchi and they stuck in my head. I could have made them in a lighter way, you'll say! Of course, but when I thought of gnocchi I had only one thing in my head. These creamy baked gnocchi that I made for the first time a couple of months ago.
The only thing is, I didn't feel like making gnocchi myself. Last time I had some my kind neighbour made and brought, so I only had to cook them. This time I decided to buy some fresh gnocchi at the supermarket. Can't be compared to the homemade ones, but I still liked them. I'm leaving the choice to you, whether to buy or make your own gnocchi. All I know is that you'll like them for sure.
And a note on the cream I've been using. It's a vegetable cream, low in cholesterol and without hydrogenated fats. So I hope that helps keeping this dish on the healthier side.


I used 1/2 kg potato gnocchi
200 ml cream
2 tablespoons flour
2 tablespoons grated Parmigiano Reggiano
salt and pepper

Turn on the oven to 200°C.
Bring a large pot of water to boil, add salt and cook gnocchi. They are ready when they come up to surface.

Take them out with a slotted spoon and place in a slightly oiled baking dish.

In a small bowl mix cream with flour, Parmigiano and add salt and pepper to your taste. Pour the mixture over gnocchi and stir slightly to coat them evenly.

Sprinkle with some more Parmigiano and bake in a preheated oven for 15 minutes. Serve and enjoy.


1/2 kg valjušaka
200 ml vrhnja za kuhanje
2 žlice brašna
2-3 žlice naribanog parmezana
sol i papar

Skuhajte valjuške u ključaloj slanoj vodi. Valjušci su kuhani kad isplivaju na površinu. Izvadite ih šupljikavom žlicom i stavite u vatrostalnu ili neku drugu posudu za pečenje, malo nauljenu.
Pomiješajte vrhnje s brašnom i 2 žlice parmezana, posolite i popaprite po ukusu, pa prelijte preko valjušaka i malo protresite da se umak jednolično rasporedi.
Pospite po želji s još malo parmezana i zapecite 15 minuta u toploj pećnici na 200°C.
Poslužite toplo.


1/2 kg di gnocchi di patate freschi
200 ml panna
2 cucchiai di farina
2-3 cucchiai Parmigiano Reggiano
sale e pepe

Cuocete i gnocchi in abondante acqua salata. Quando sono pronti, toglieteli con una schiumarola e distribuite in una pirofila con un filo di olio.
Mescolate la panna con la farina e Parmigiano grattugiato, sale e pepe q.b.
Versate la salsina sui gnocchi e mettete nel forno caldo per 15 minuti a 200°C.

I recieved several awards lately. This one's from Cathy, an accountant who can cook. Visit her blog, I love reading her stories.
Thanks a lot. And the rule is to pass it to 10 new blogs that I enjoy. Ok, I'll try.
Angie's recipes
Chow and Chatter
So I married a meat-a-holic
Spirited Miu Flavour
Sapore di vaniglia
Dolci a go go
I dolci di Pinella
Pasticci & pasticcini
La cucina di nonna Sole

And I recived these two awards from Solema, from the blog La cucina di nonna Sole.

And I'd like to pass them to
DD, Danielle, Michele, Spryte and Shane


  1. This looks so comforting especially on a day like today where it's pouring rain! I wish I had some!

  2. this one looks ohh soo creamy! i just posted a potato gnocchi recipe too. I have some leeftover gnocchi so maybe i can try this creamy sauce for it.

    And thanks a ton for passing on that award to my new blog. Its been feeling like an orphan as the parent blog is getting all the attention :D thanks again! :):)

  3. oh wow! Baked gnocchi...I haven't heard of that one yet (but then again, I'm pretty new in the gnocchi world). they look great!

  4. Freshly baked gnocchi with that cheesy golden top would make anyone drool with joy....
    I made some gnocchi with fish gratin a while ago, and they tasted super delicious.
    Thank you so much for sharing the award with me...

  5. This year I'm going to attempt homemade gnocchi. Hubby loves the stuff and I usually buy the packaged stuff at the store. I make a similar baked gnocchi recipe from Giada - it's not healthy at all but sooooooooooooooo delicious.

  6. That looks Decadently Delicious!!!!! Dare I say it, that could be better than Gnocchi alla Romana!!!!

  7. These are such delicious treats! It's hard for me to resist gnocchi, too!

  8. Hi Dajana thank for the award, I love your blog also, its great that you can write in English and Italian be proud of yourself, and you cook amazing well, your husband must be proud Rebecca

  9. Thanks, Rebecca, he'll be even prouder if I help him loose a few kilos, so I'm following your blog and advice with lot of pleasure.

  10. grazie mille per il premio e buonissimo questo piatto!!bacioni imma

  11. I love gnocchi! I've never made them though, I'm not one of those crazy people. How is vegetable cream? I've never seen that before.

  12. Bob, this vegetable cream is good just like the regular one, it's dense and creamy, and the taste is the same. I buy the besciamel sauce from the same producer. I hope they are both healthier than the regular stuff.

  13. Mmm! I must try this. I haven't tried Gnocchi in a very long time.

  14. Adoro gli gnocchi in tutte le loro versioni,questa poi è una ricetta super.Ho notato di aver ricevuto un premio,lo prendo con molto piacere e lo posterò al più presto,grazie!!

  15. Grazie, Nanny. Ho dedicato il premio a 1o nuovi blog che seguo, e il tuo è davvero belissimo

  16. Ma che meraviglia questi gnocchi!!! che dire poi del tuo blog, lo trovo molto interessante!!!
    Grazie per essere passata da me.
    Baci ....

  17. Thanks for adding it, Daja :)

  18. Hello.I believe it's my first time here and I must say you have such mouth-watering photos and the recipe above looks really perfect for summer. Light yet flavorful.

  19. Ciao ! Che belli i tuoi gnocchi !! Mio nonno era Croato ma non so molto della cucina o della lingua...solo pochissime parole !!!

  20. *Mariarita e Natalia, grazie per la visita, seguirò i vostri blog con molto piacere.
    *Peachkins, thanks for stopping by. I just peeped at your blogs, I'll visit them soon.

  21. Well I found you in a round about way from 'Cooking for My Peace of Mind' to 'BakeSpace' and then there you were.
    I just want to say that you have a Fantastic blog.
    I love gnocchi and I really like what you have done with it in this recipe.

  22. Oh - MG This page is absolutely delicious I can't stand it! Tried the GNOCCHI recipe with a bottle of Pinot Noir - A hit! Thanks for the tips.


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