It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Gnocchi Alfredo Casserole
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- #71851
This creamy, cheesy alfredo gnocchi with ham, mushrooms, and broccoli will make you reconsider everything you thought a casserole could be.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 package (16 ounce size) frozen potato gnocchi
1/4 cup butter
1 clove garlic, minced
1 cup whipping cream
1 1/2 cup shredded fresh Romano cheese, divided use
1/4 pound cooked ham, coarsely chopped
1 package (10 ounce size) frozen broccoli in cheese sauce, thawed
2 jars (4.5 ounce size) sliced mushrooms, drained
1/2 cup bread crumbs
directions
Preheat the oven to 400 degrees F.
Cook the gnocchi in boiling water as directed on the package. Drain well and set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, for 3 minutes or until soft.
Stir the cream into the butter and mix until combined. Slowly add 1 cup of the cheese, stirring constantly, until the cheese is melted.
Stir the ham, broccoli, mushrooms, and cooked gnocchi into the cheese sauce. Mix gently so the gnocchi is completely covered in the sauce.
Transfer the gnocchi mixture to a 9x9-inch baking dish.
Combine the bread crumbs and remaining Romano cheese in a small bowl. Sprinkle the bread crumb mixture evenly over the gnocchi.
Place the baking dish in the oven and bake at 400 degrees F for 30 minutes or until the top is golden brown and the sauce is bubbly.
Remove the gnocchi from the oven and let sit for 5 minutes before serving.
recipe tips
For extra flavor, saute some chopped onions and diced bell peppers with the garlic..
Try different types of cheese, such as mozzarella or cheddar.
For a meatier casserole, add crispy bacon or pancetta to the cheese sauce.
Don't overcook the gnocchi when boiling it, as it can become mushy in the casserole.
If the casserole is browning too quickly in the oven, cover it with foil to prevent burning.
common recipe questions
What is gnocchi?
Gnocchi is a type of Italian pasta made from potatoes, flour, and sometimes eggs. It has a soft, doughy texture.
Can I use fresh gnocchi instead of frozen?
You can use fresh gnocchi in this recipe. Cook it according to package instructions before adding it to the casserole.
What can I substitute for Romano cheese?
Parmesan cheese can be used as a substitute for Romano cheese if desired.
Can I use milk instead of whipping cream?
Using milk will result in a less creamy sauce, but it can still be used as a substitute for whipping cream.
Can I use homemade cheese sauce instead of frozen broccoli in cheese sauce?
You can use homemade cheese sauce and add cooked broccoli to it instead of using the frozen broccoli in cheese sauce.
How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Can this casserole be frozen?
Yes, this casserole can be frozen before baking. Cover it tightly with foil and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking.
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 11, 2014
Great recipe! I used fresh mushrooms that I sauteed in butter first. I couldn't find parmesan bread crumbs so I'm not sure if that's a typo or if they really exist. I used regular Italian bread crumbs and they worked just fine.
April 15, 2010
I love this recipe and my family can't get enough of this dish. Sometimes I have to double it. I have used chicken sometimes as a substitute for the ham. This recipe reminds me of the recipe from the 40th. Pillsbury Bakeoff by Kelly Lynne Baxter.