This creamy gnocchi bake is the ultimate comfort food – no peeling, no fuss! Made with soft gnocchi, bacon, cheese, and a rich cream sauce, it’s a quick and easy dinner the whole family will love.
Let me introduce you to the easiest potato bake of your life – except there are no potatoes, no peeling, and no slicing involved. This creamy gnocchi potato bake is rich, cheesy, comforting, and comes together with just a handful of ingredients.
It started as a lazy experiment (because who wants to peel potatoes on a busy weeknight?) and it turned into a new family favourite. Gnocchi steps in as the hero here – soft, pillowy, and perfect for soaking up all that creamy, cheesy goodness.
Why you’ll love this recipe:
- No peeling, slicing or fussing over potatoes
- Perfect comfort food for cold nights or lazy dinners
- Comes together with simple supermarket ingredients
- Big flavour with minimal effort (just how we like it)
- Great for feeding a crowd or for leftovers the next day
How to make creamy gnocchi bake
Ingredients:
- 2 x packets of gnocchi
- 600ml cream
- 1 x packet of Kiwi Onion Dip mix (or French Onion Soup mix)
- Bacon, cooked and chopped
- Grated cheese (any kind you love — tasty, mozzarella, or a blend)
- Cook the gnocchi
Bring a pot of water to the boil. Add the gnocchi and cook until they float to the top and look soft and pillowy. This only takes a couple of minutes.
Drain well and transfer to a baking dish.
- Mix the cream and soup mix
In a jug or bowl, combine the cream and Kiwi Onion Dip mix (or soup mix). Give it a good stir until the powder dissolves.
- Pour and bake
Pour the creamy mixture over the gnocchi in the baking dish.
Place in a preheated oven at 180ºC (fan-forced) and bake for 30 minutes.
- Add the cheesy topping
Remove the dish from the oven. Sprinkle over cooked bacon and a generous handful of grated cheese.
Return to the oven for another 10 minutes, or until golden and bubbly on top.
- Serve and enjoy
Let it sit for a few minutes before serving.
Creamy gnocchi bake (lazy potato bake)
Ingredients
2 x 500g packets of gnocchi
600ml cream
2 cloves of garlic, crushed
1 packet Kiwi Onion Dip mix (or French Onion Soup mix)
4–6 rashers bacon, cooked and chopped
1–2 cups grated cheese
Instructions
- Preheat oven to 180ºC (fan-forced).
- Cook gnocchi in boiling water until they float. Drain and add to a baking dish.
- Mix cream, garlic and soup mix together, then pour over the gnocchi.
- Bake for 30 minutes.
- Sprinkle over bacon and cheese. Return to oven for 10 minutes or until golden and bubbling.
- Serve warm and enjoy!
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