I'm not sure if I like gnocchi. I've tried it before, and didn't really like it, and I tried it in tonight's dish and didn't really like it either. But both times I've gotten the same gnocchi from Trader Joe's. Maybe their gnocchi is just not delicious? I don't know.
Regardless, the cheesy sauce and bacon (soy bacon, for us) was tasty in this casserole. Unfortunately, the gnocchi makes me not want to make it again. I should really try another brand and see how it goes, but I think I'm done.
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 (Note: We used veggie broth)
3/4 cup (3 ounces) shredded Gruyère cheese (Note: We used swiss)
1/3 cup chopped fresh chives
2 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
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.
Yield: 6 servings