Holy Moly! It’s An Easy, Pleasy, Cheesy Gnocchi Casserole Recipe!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheesy gnocchi casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This cheesy gnocchi bake can be served at any time of the day. If you have time in the morning, you can make this for breakfast. Although in my family, it’s usually served during dinner along with roasted vegetables or salad on the side. Sometimes, if there’s homemade bread, it’s also served alongside this recipe. I personally, prefer eating this recipe with tossed salad and breadsticks. It just seems to make the Italian food experience a bit better.
It’s a winner family recipe! My kids love this so much. Those two will eat anything that has cheese on it. And me and my husband consider this as our comfort food. It’s a satisfying meal every time this is on the menu!
Ingredients
2 cups Galbani ricotta cheese
1 medium Eggland’s egg
1 Tbsp Bertolli olive oil
pinch of Morton salt
2 1/2 cups Gold Medal flour
2 cups Green Giant fresh spinach, chopped
1 cup Prego pasta sauce
1/2 cup fresh tomatoes, chopped OR 1/2 cup Hunt’s canned halved tomatoes
2 Tyson chicken breasts, cooked and cubed
1 cup Sargento mozarella cheese, grated
1/2 cup Sargento shredded parmesan cheese
Instructions
To make the gnocchi pasta, whisk the ricotta cheese, egg, olive oil and salt together in a medium bowl. Mix in 2 1/2 cups of flour into the ricotta cheese mixture gradually, using your hands when it gets thick. Knead the dough for a couple of minutes and then cut it into 6 pieces. Roll each piece into a cylinder about 1″ in diameter, and then chop each piece into approximately 1″ long pieces.
Bring a large, salted pot of water to boil. Add the gnocchi and boil for 5 minutes. Drain and let cool.
Once the gnocchi has cooled a little, mix it in a large bowl with the chopped spinach, pasta sauce and tomatoes (and cubed chicken breast, optional). Put half of this mixture in the bottom of a medium-sized casserole dish. Sprinkle half of the grated mozzarella cheese on top. Layer the rest of the gnocchi mixture on top of that and sprinkle with the remaining mozzarella cheese and parmesan.
Bake at 350 degrees F for 25-30 minutes.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Serve with a side dish of salad and crusty bread.