Gnocchi Gratin with Leeks and Gruyere
Soft potato gnocchi and sweet buttery leeks in a creamy gruyere sauce, baked until golden and bubbling.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.23 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Heat the oven to 200°C (180°C fan).
- 2
Melt the butter in a large pan and cook the leeks with the thyme and a pinch of salt over a medium heat for 10 minutes until completely soft, not browned.
10 min - 3
Warm your ready made bechamel with the nutmeg and mustard. Stir in two thirds of the cheese until smooth.
- 4
Boil the gnocchi in salted water until they float, usually 2 minutes, then drain well.
2 min - 5
Fold the gnocchi and leeks into the sauce and tip into a baking dish. Scatter with the rest of the cheese.
- 6
Bake for 15 to 20 minutes until golden and bubbling at the edges.
17 min 30 s
Tips
- Do not overboil the gnocchi, or they turn gluey and break up. Take them out as soon as they float.
- Cook the leeks slowly until completely soft. Rinse them well after slicing as soil hides between the layers.
- Add a handful of baby spinach with the leeks for a green flecked version.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 2 hours. Reheat until steaming hot all the way through.
Questions
Can I use cheddar instead of gruyere?
Yes. Mature cheddar gives a punchier, more British bake. Use the same weight.
Can I use homemade gnocchi?
Yes. Poach homemade gnocchi until they float, then use as above. Fresh gnocchi cook faster than shop bought ones.
Is gnocchi egg free?
Not always. Many brands contain egg or flour from wheat, so check the label if this matters.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.