This crispy gnocchi recipe is the perfect one-skillet dinner for lovers of all things Italian and ham and cheese sandwich-fans.
For more comfort food recipes, try our pasta Carbonara, Cacio e pepe, parmesan chicken pasta, and chicken marsala.
Ham and Cheese Gnocchi
Why you will love this one-pot gnocchi
This dish brings together three of my current food obsessions: the nostalgic comfort of a warm ham and cheese sandwich, the rich creaminess of a quattro formaggi sauce, and the irresistible crunch of pan-seared gnocchi.
Ham and cheese is a timeless combo—but paired with crispy, golden gnocchi, it becomes something entirely new. The outside is crackly and golden, the inside soft and pillowy, all coated in a melty cheese sauce that’s equal parts indulgent and familiar.
It’s not a traditional Italian dish, but it taps into a very Italian kind of comfort. The flavors take me straight back to childhood: forno-made sandwiches stuffed with good ham.
This is weeknight comfort food that feels like a treat—but by using whole milk instead of heavy cream, it stays rich and satisfying without feeling too heavy.
Ingredients & Substitutions
For quantities, see recipe card at the bottom of the page.
- Gnocchi → Use shelf-stable or fresh potato gnocchi (no need to boil!).
No gnocchi? You can use some boiled pasta instead - simply toss it in the sauce and broil. - Ham → Any cooked ham works: deli ham, honey ham, prosciutto cotto, or even pancetta or bacon for extra flavor.
- Gorgonzola → Swap with blue cheese, Roquefort, or goat cheese for something milder.
Not into gorgonzola? Use extra Fontina or cream cheese instead. - Fontina → Substitute with provolone, Gruyère, American-style Swiss cheese, or mild white cheddar.
Avoid aged cheeses—they don’t melt as smoothly. - Milk or Cream → Whole milk keeps things creamy without being too heavy.
Use half-and-half or heavy cream for extra richness, or 2% for a lighter version. - Parmigiano Reggiano –> Grana Padano is a good mellow alternative, alternatively go for generic parmesan.
- Butter (optional) → Dotting a few knobs on top before broiling adds richness and helps the top brown beautifully.
- Fresh herbs (optional) → Finish with thyme, chives, or parsley—whatever you have on hand adds color and freshness.
Tips for making the best crispy gnocchi with ham and cheese
- Use Shelf-Stable or Fresh Gnocchi—But Don’t Boil Them: Pan-frying raw gnocchi straight from the package gives you the best crispy texture. Boiling first makes them too soft to crisp properly.
- Don't crowd the pan: Give your gnocchi room to sear—use a large skillet and avoid stirring too much. This ensures a golden crust instead of steaming.
- Use a Nonstick or Well-Seasoned Stainless Skillet: For best results, use a nonstick pan or stainless steel with enough oil to prevent sticking and get even browning.
- Remove Cheese Rinds: Fontina and Gorgonzola can have waxy or thick rinds—be sure to trim them off for a smooth, meltable sauce.
- Use Whole Milk or Half-and-Half: Skip heavy cream unless you want a super-rich dish. Whole milk or half-and-half balances the richness without overpowering the cheese.
- Add Parmesan Off the Heat: Grated Parmesan can clump if added too early. Stir it in once the sauce is off the heat for the smoothest finish.
- Finish Under the Broiler: Broiling gives you that irresistible, bubbly top layer—don’t skip it! You can add a few knobs of butter on top help it brown beautifully. Omit butter to keep it lighter.
- Garnish with fresh herbs: A sprinkle of thyme, chives, or parsley adds color and freshness—especially welcome in a creamy dish.
More Easy Weeknight Dinners
- Chicken Piccata
- Feta pasta with chickpeas and chicken
- Italian sausage pasta
- Rasta pasta with chicken
- Taco bowl with hot honey sauce
- Sheet-pan chicken gyros
- Sheet-pan chicken shawarma
- Honey harissa chicken
If you tried this crispy gnocchi recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Crispy Gnocchi Ham and Cheese
This crispy gnocchi recipe is the perfect one-skillet dinner for lovers of all things Italian and ham and cheese sandwich-fans.Make it in 30 minutes, and delight your guests with a comforting yet elegant meal.
Video
Ham and Cheese Gnocchi
Ingredients
- 2 pounds potato gnocchi uncooked, shelf-stable or fresh
- 2 tablespoon olive oil
- 5 ounces gorgonzola
- 5 ounces fontina
- 5 ounces ham
- ¾ cup grated parmigiano + ¼ cup (25 g) for broiling
- 1 cup whole milk sub heavy cream or half and half
- 2 twists black pepper
- 2 sprigs thyme optional
Instructions
- Pan-fry the gnocchi – Preheat your broiler and position an oven rack 6 to 8 inches from the top.Heat a generous drizzle of olive oil in a large nonstick or stainless steel skillet over medium heat.Add half of the 2 pounds potato gnocchi (no need to boil!)—gently separate them if they’re sticking. Sear for about 6 minutes, turning every 2 minutes, until evenly golden and crispy. For the best texture, cook in two batches to avoid overcrowding the pan.Transfer the gnocchi to a plate and set aside.
- Make the cheese sauce – In the meantime, dice 5 ounces gorgonzola and 5 ounces fontina, removing any rind or crust. In the same skillet, gently heat 1 cup whole milk or cream over low heat.Add the cheeses and stir slowly until fully melted and the sauce becomes smooth and slightly thickened. Turn off the heat and stir in ¾ cup grated parmigiano until creamy and well combined.Return the crispy gnocchi to the skillet and toss to coat evenly in the cheese sauce. Finish with 2 twists black pepper.
- Broil until golden – Spread everything into an even layer. Sprinkle with 5 ounces ham (roughly chopped) and ¼ cup (25 g) grated Parmesan. For extra richness, dot with a few small knobs of butter.Broil for 5 minutes, or until golden on top. Top with 2 sprigs thyme and serve straight from the skillet!
Notes
SUBSTITUTIONS
- Gnocchi → Use shelf-stable or fresh potato gnocchi (no boiling needed).
No gnocchi? Use boiled pasta—just toss it in the sauce and broil. - Ham → Any cooked ham works: deli, honey ham, prosciutto cotto, pancetta, or even bacon for extra flavor.
- Gorgonzola → Swap with blue cheese, Roquefort, or goat cheese or cream cheese for a milder touch.
- Fontina → Sub with provolone, Gruyère, Swiss-style cheese, or mild white cheddar. Avoid aged cheeses—they don’t melt as well.
- Milk or Cream → Whole milk keeps it creamy without heaviness.
Use half-and-half or cream for richness, or 2% for a lighter version. - Parmigiano Reggiano → Grana Padano is a milder swap; generic Parmesan works too.
- Butter (optional) → A few knobs on top before broiling adds richness and helps brown the top.
- Fresh herbs (optional) → Finish with thyme, chives, or parsley for color and freshness.
- Use raw gnocchi (shelf-stable or fresh) and skip boiling for the crispiest texture.
- Don’t crowd the pan—give gnocchi space to sear and crisp.
- Use a nonstick or well-oiled skillet for even browning and no sticking.
- Trim cheese rinds for a smoother, meltier sauce.
- Use whole milk or half-and-half for balance; skip cream unless you want it extra rich.
- Add Parmesan off heat to keep the sauce smooth and silky.
- Finish under the broiler for a bubbly, golden top—add butter for richness or skip for a lighter dish.
- Garnish with herbs like thyme, chives, or parsley for color and freshness.
Nutrition
Serving: 1 of 6Calories: 610kcalCarbohydrates: 57gProtein: 29gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0gCholesterol: 76mgSodium: 1536mgPotassium: 226mgFiber: 4gSugar: 3gVitamin A: 610IUVitamin C: 1mgCalcium: 537mgIron: 6mg
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