Potato Bake with Gnocchi: Why You’ll Fall In Love
Let’s be real—potato bake is a staple in most Aussie homes. Whether it’s for a Sunday roast, a midweek craving, or a dish to bring to a BBQ, it always hits the spot. But when you’re short on time (or just can’t be bothered with all the peeling and slicing), this cheats version is a game-changer.
By using store-bought gnocchi, you slash your prep time without sacrificing that warm, comforting, cheesy goodness you crave. This Potato Bake with Gnocchi has everything:
- Creamy sauce with a hint of garlic
- Smoky, savoury bacon and sweet onion
- Golden, melty cheesy topping
- Soft gnocchi that soak up every bit of flavour
It’s the kind of dish that disappears quickly from the dinner table—there’s rarely leftovers, and if there are, they get eaten cold from the fridge (no judgement here!).
Tips, Tricks, and Ingredient Upgrades
You can totally make this your own! But if you want to nail the perfect Potato Bake with Gnocchi every time, here are a few of my top tips:
1. Use fresh gnocchi if you can.
While the shelf-stable stuff is totally fine in a pinch, fresh gnocchi from the fridge section gives an even softer, more pillowy texture that melts in your mouth. Bonus points if you make it from scratch (but no pressure—this is a cheats recipe after all!).
2. Upgrade your cheese.
I use pizza cheese in the recipe for convenience, but if you’ve got the time, a blend of grated tasty cheese, mozzarella, and a little parmesan will take this dish to the next level. Sharp cheese adds depth while mozzarella gives you that signature stretchy melt.
3. Add greens if you’re feeling virtuous.
Stir through a handful of baby spinach or peas right before baking to sneak in some veg. No one will notice—it’s that good.
4. Go gourmet with mushrooms.
Swap the bacon for sautéed mushrooms and a sprinkle of thyme for a vego version that’s still full of umami richness.
Storage Tips for Your Potato Bake with Gnocchi
Let’s talk leftovers. If (and it’s a big if) you end up with some of this dreamy bake left, here’s how to store it:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 160°C until warmed through, or zap it in the microwave for a quick lunch.
- Freezer: You can freeze this dish, but gnocchi can go a bit mushy after defrosting. If you don’t mind the texture shift, go for it! Freeze in portions for up to a month and reheat in the oven for best results.
- Reheating Tip: Add a splash of milk or cream before reheating to revive the sauce and keep things luscious.
What to Serve with Potato Bake with Gnocchi
This dish is pretty much a full meal on its own, but if you’re looking to round things out, here are some fab pairings:
Fresh green salad – A crisp, tangy salad with rocket, cherry tomatoes, and balsamic dressing cuts through the richness.
Grilled meats – Think BBQ sausages, lamb chops, or chicken skewers.
Crusty bread – Because mopping up that sauce? Yes please!
Wine pairing: Go for a dry white like a Chardonnay or Pinot Grigio. Or if red’s your vibe, a light Pinot Noir works beautifully.
Other Recipes to Try If You Loved This One
If this Potato Bake with Gnocchi hit the spot, you’ll love these comfort food classics too:
Final Thoughts – Potato Bake with Gnocchi Is Your Secret Weapon
This Potato Bake with Gnocchi is the ultimate shortcut for when you’re craving something hearty, cheesy, and oh-so-satisfying—but you don’t want to spend hours in the kitchen. It’s fast, budget-friendly, and endlessly customisable.
Whether you’re cooking for the family, feeding a crowd, or just want leftovers for lunch (you wish), this recipe is a total winner. So grab your gnocchi, your favourite cheese, and get baking—you’re going to want this on repeat 🌀
💛 And if you whip this up, I need to see it! Take a snap and tag me on Instagram @steph_cooks_stuff – I seriously love seeing your creations!
Let’s Keep Cooking Together
Thanks for stopping by my kitchen! Don’t forget to pin or save this recipe for your next comfort food craving. And remember, shortcuts are not cheats—they’re just clever kitchen magic!
Until next time—keep it cheesy and stress-free!
Potato Bake with Gnocchi
- Total Time: 45 minutes
- Yield: 4 1x
Description
CHEATS POTATO BAKE WITH GNOCCHI
Need a quick comfort food fix without the peeling, slicing, and fuss? This cheats potato bake is your new bestie. I’ve swapped the spuds for gnocchi—so it’s creamy, cheesy, and carb-tastic with half the effort! Perfect for a weeknight dinner or when you need something warm and filling in your belly, fast.
Ingredients
Instructions
- In a hot pan, heat the olive oil and cook the bacon and onion until the bacon starts to brown.
- Add the garlic, stock powder and flour. Stir everything together.
- Pour in the milk and stir well to make sure the flour mixes into the milk with no lumps.
- Add the gnocchi and a good crack of pepper, then stir again.
- Turn off the heat and sprinkle the cheese over the top.
- Pop the whole thing into a preheated oven at 180°C for about 20 minutes or until the top is golden brown and bubbly.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Homemade gnocchi will give this dish an even more tender texture. Just make sure it’s firm enough to hold its shape in the sauce.
Yep! Prep everything up to the baking step, then cover and refrigerate for up to 24 hours. Bake when you’re ready, adding an extra 10 minutes if baking straight from the fridge.
Just skip the bacon or use a plant-based alternative. You’ll still get heaps of flavour from the garlic, onion, and cheese.