Prep 10 mins
Cook 40 mins
Yet another recipe that was originally in Everyday with Rachel Ray, however I changed it up a bit. You use store bought Gnocchi and the sauce is super simple. This freezes well too!
- 2 tablespoons butter
- 1⁄2 cup onion, minced
- 1 garlic clove, minced
- 1 tablespoon flour
- 2 cups half-and-half (fat free will not thicken up)
- 5 ounces frozen spinach, thawed and drained
- 10 ounces frozen cut broccoli in cheese sauce, thawed in microwave
- 1⁄4 cup parmesan cheese, finely shredded
- 1 teaspoon italian seasoning (I have also used Greek Seasoning)
- 1 lb potato gnocchi
- Bring a large pot of salted water to a boil.
- In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
- Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
- When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
- Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
- IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.
Very good. This freezes well and tastes just as good re-cooked. Thanks!
I really enjoyed this meal and my partner loved it. I didn't weigh my veggies and opted to just use fresh broccoli rather than a cheesy frozen version (to be honest, I don't think we can get that here anyway). It was beautiful and creamy even without that extra cheese. I did sprinkle a little parmesan on top. I followed the recipe very closely and aside from the previous notes, made as written. This was wonderful for our winter.
I tripled the garlic in this to 3 gloves and I also added about 4 oz extra broccoli. I used maybe 7 ounces of spinach instead of just 4. I used the 2 cups half and half but added a tiny but of milk to accommodate the extra vegetables. I actually made it according to the directions but didn't like how lacking it looked in vegetables so I cooked up some more before putting it in the oven. Of course, I am a vegetarian so not everyone will want the extra veggies. This came out really well. It was rich, creamy, and for such a simple dish, the flavors came together very nicely. It goes great with a side salad and garlic bread.