Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

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.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

328 calories; calories from fat 25%; fat 9.2g; saturated fat 5.1g; mono fat 2.7g; poly fat 0.5g; protein 14.1g; carbohydrates 47.7g; fiber 1.7g; cholesterol 29mg; iron 1.3mg; sodium 726mg; calcium 304mg.
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