Gnocchi Gratin

recipe
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.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 25 %
Fat 9.2 g
Satfat 5.1 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 14.1 g
Carbohydrate 47.7 g
Fiber 1.7 g
Cholesterol 29 mg
Iron 1.3 mg
Sodium 726 mg
Calcium 304 mg

Ingredients

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
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

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

Julie Grimes Bottcher,

Cooking Light

November 2006
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