Creamy Gnocchi Bake Recipe
When it comes to Italian cooking, gnocchi has to be one of the most sought-after dishes. Just saying the word "gnocchi" out loud is pretty mouthwatering. You can prepare it with a variety of different sauces, but our personal favorite is a creamy one, which is precisely what this recipe calls for. This hearty dish is filled with spinach, bacon, and cheese, and while it's not guilt-free, it sure is tasty! If you are a fan of gnocchi, then this recipe will be right up your alley. Trust us — you'll want to bookmark this page and make the recipe over and over again.
Recipe developer Catherine Brookes is the brains behind this dish that's jam-packed with rich flavor and yummy gnocchi. She loves this recipe for two very valid reasons. "It's the perfect comfort food and full of flavor," she says. "It would be great for a weekend dinner when you feel like spending a little more time cooking." The gnocchi itself is not homemade, but Brookes says the store-bought is great and so easy to work with. "I've always found store-bought [gnocchi] to have good texture and taste," she shares.
If your stomach is already grumbling, we can relate. Keep scrolling to find out how to make this creamy gnocchi bake that will no doubt please every palate that you are serving.
Gather the ingredients to prepare this creamy gnocchi bake
Let's get this cooking party started. First, you will need to compile a list of the necessary items in order to whip up this delicious recipe. The first stop should be in the produce section. Add onions, mushrooms, spinach, and garlic to your list. You will also need bacon and flour. In addition, there are a few dairy-related items that you will need to gather, including heavy cream and full-fat milk.
While you're shopping, get some dried rosemary and parsley. This cheesy dish also requires cheddar and mozzarella cheeses. Last, but most certainly not least, is a package of gnocchi. You can also add some additional parsley for garnish, for an extra special presentation!
Preheat the oven, and cook the onions and mushrooms
To start, preheat your oven to 400 F. As you wait for the range to get nice and hot, take out a large pan, and toss in the oil. Turn the heat to medium, and add in the onions first. Continue cooking them for about five minutes until they soften. Then, add in the mushrooms and the garlic, and continue cooking until the mushrooms soften. Be sure to stir the mixture frequently so the mushrooms don't stick to the bottom. When the mixture is done cooking, remove everything from the pan into a bowl, and set it aside.
Cook the bacon, then prepare the sauce in the same pan
We're going to be resourceful here and use the same pan. The less items to wash, the better — right? Go ahead and add your bacon to the pan, and let the wonderful aroma fill the kitchen. Continue cooking the bacon until it's cooked through and slightly brown. Once you finish it, add the onion, garlic, and mushrooms back in. Then, sprinkle over the flour, and give everything a good stir.
Next, you can add the heavy cream and milk, and stir for a few minutes until it slightly thickens. The thickening is a good sign, because it means the sauce is finally coming together.
Add in the garnishes, half of the grated cheeses, and the gnocchi
There are still a few more items to add to the pan, so let's keep chugging along. Toss in the parsley, rosemary, spinach, and about half of the grated cheddar cheese and half of the grated mozzarella. Continue stirring everything together until the spinach has wilted. Now things are really starting to shape up.
Season and taste the mixture, and then add in the gnocchi. Give everything another few good stirs to combine nicely. It will look good enough to eat right now, but the next step will take it to a whole new level.
Transfer the contents into an oven-proof dish, and bake to crispy, golden perfection
Now, you're finished using the pan. Transfer the contents into an oven-proof dish, and sprinkle the remaining cheese over the top. Bake the gnocchi for 25 to 30 minutes, or until the topping is crisp and golden.
Once the gnocchi finishes baking, grab your oven mitts, and take the dish out of the oven. You can either use a plate or a bowl to serve the gnocchi and add additional fresh parsley for garnish. There are plenty of things that can accompany this main course. "Bread or salad both sound like great pairings," Brookes notes. "Perhaps crusty garlic bread."
If you happen to have any leftovers, no worries. "They should keep well for up to two days and can be reheated in the oven," Brookes says. We hope you enjoy this comforting Italian dish as much as we do.
- 1 onion, chopped
- 1 (10-ounce) package mushrooms, peeled, stalks removed, and chopped
- 2 cloves garlic, crushed
- 6 thin slices bacon, chopped
- 1 tablespoon flour
- ¾ cup heavy cream
- ⅔ cup full fat milk
- 1 tightly packed cup spinach
- ½ teaspoon dried rosemary
- 2 teaspoons fresh parsley
- ¾ cup grated cheddar cheese
- ¾ cup grated mozzarella cheese
- 1 (17-ounce) packet gnocchi
- extra fresh parsley, for serving
- Preheat the oven to 400 F.
- Heat a little bit of oil in a large pan. Fry the onions on medium heat until softened, about 5 minutes.
- Add the mushrooms and garlic, and cook until the mushrooms have softened, stirring frequently.
- Remove everything from the pan, and set it aside in a bowl.
- Add the bacon to the pan, and fry until cooked through and slightly browned.
- Add the onion, garlic, and mushrooms back to the pan with the bacon, then sprinkle over the flour. Give everything a good stir.
- Pour in the heavy cream and milk, and stir for a few minutes until slightly thickened.
- Add the spinach, rosemary, parsley, and about ½ of each type of grated cheese. Stir everything together, and cook until the spinach has wilted.
- Season to taste, then add the gnocchi, and stir through to combine.
- Transfer the contents of the pan to a large oven-proof dish. Sprinkle over the remaining cheese, and bake for 25 to 30 minutes, or until the cheesy topping is crisp and golden.
- Serve with extra fresh parsley.
| Calories per Serving | 743 |
| Total Fat | 48.1 g |
| Saturated Fat | 26.6 g |
| Trans Fat | 0.3 g |
| Cholesterol | 171.5 mg |
| Total Carbohydrates | 49.3 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 7.6 g |
| Sodium | 927.6 mg |
| Protein | 29.9 g |
