Gnocchi are Italian dumplings, cooked and sauced like pasta. Here, they're turned into a creamy casserole that's quick and easy to prepare on busy days. Look for vacuum-packed gnocchi on the pasta aisle.
1 (22-ounce) package gnocchi
1 tablespoon butter
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups fat-free milk
1/2 cup fat-free, less-sodium chicken broth
3/4 cup (3 ounces) shredded Gruyère cheese
1/3 cup chopped fresh chives
2 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 400°.
Cook gnocchi according to package directions, omitting salt and fat. Drain.
Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to pan; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil; cook until thick, stirring constantly. Remove from heat. Add Gruyère, chives, and bacon; stir until smooth. Add gnocchi; toss well.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with Parmesan. Bake at 400° for 20 minutes or until lightly browned. Serve immediately.
Wine note: With creamy dishes like this, the texture of the dish is as important as the flavors. A suitably rich and full-bodied white, like Chardonnay, is a good match for the richness of Gruyère and bacon. Try Mezzacorona Chardonnay Vigneti delle Dolomiti 2005 ($8), from the north of Italy. It offers bright, fresh fruit and a touch of buttery flavor to complement the cheese. -Jeffery Lindenmuth
This dish was absolutely satisfying. My package of gnocchi was only 17 oz, so I adjusted the other ingredient quantities downwards 20-25%. I used one slice of bacon, omitted the chives and substituted soy milk for the dairy milk. I served it with grilled lamp chops and snap peas. I plan to make this again because my husband gave it a resounding thumbs up.
My whole family really enjoyed this dish! It was so creamy and rich. I used pancetta instead of bacon. Next time I will add some spinach to it. This time I served sauteed spinach on the side. Will definitely make this one again!
Very good weeknight recipe. We make it vegetarian with smoked gouda or smoked gruyere cheese to replace the bacon flavor; use vegetable broth instead of chicken; and add roasted red pepper and sliced green onion
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