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!
Doubled the recipe to fit a 9x13 pan, fed 5 of us perfectly with no leftovers in sight. However wasn't able to double the amount of milk called for as I ran out, was still delicious. Didn't bother with the cheesy broccoli, just used plain organic frozen as well as a bunch of fresh spinach, didn't measure the veggies just tossed them all in. Was so flavorful for how few ingredients were needed, will make again for sure, thank you for posting this!
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.