Creamy Gnocchi Bake with Brussel Sprouts, Artichokes, Mushrooms, and Spinach

Creamy Gnocchi Bake with Brussel Sprouts, Artichokes, Mushrooms, and Spinach



Prep Time: 25 Min

Cook Time: 1 Hr 5 - 10 Min

 

1. Add the gnocchi all the way down to the pesto to a large mixing bowl. Gently toss and set aside.

 

1. Begin heating the EVOO for the cream sauce over medium heat. Add the pepper flakes and wait for the popping before adding the sliced garlic. Stir and cook 1 minute.

 

1. Add in the onions and a good pinch of sea salt. Stir and cook 5 minutes. Add the sliced mushrooms, Italian seasoning, and another good pinch of sea salt, stir, and cook 2 – 3 minutes.

 

1. Stir in the flour continuing to stir until all of the flour has been absorbed. Continue to stir and cook 1 more minute.

 

1. Pour in the milk and cream. Season with another pinch of sea salt and wait for boiling. Once boiled, add the basil, reduce the heat to medium low, and stir until the vigorous bubbling slows down. Simmer 3 – 5 minutes until sauce has thickened slightly.

 

1. Stir in the grated parm, shredded cheese, ¼. Tsp cracked pepper, and a few grates of nutmeg. Remove the sauce from the heat, taste, and adjust salt if desired.

 

1. Preheat oven to 375 F

 

1. Pour the sauce over the gnocchi and veggies in the large mixing bowl. Toss until fully combined and everything is worked together.

 

1. Spray the inside of a 3 qt. baking dish with cooking spray. Pour the gnocchi into the dish and tap off the counter to even it out.

 

1. Cover and bake 30 minutes. Remove cover and continue baking 15 – 20 minutes until brown and crispy looking on top. Remove from oven and set onto a wire cooling rack for at least 5 minutes.

 

1. For service, enjoy each serving with a sprinkling of fresh parsley and more grated parmesan if desired. ENJOY!

                     Grocery List
CREAM SAUCE

• ¼ C EVOO
• ½ Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & sliced
• 1 Yellow Onion, diced
• MUSHROOMS
• 2 Tbsp. AP Flour
• 3 C 2% Milk
• 1 C Whipping Cream
• ¼ C Grated Parmesan
• 1 C White Cheese (Mozz, Monterey), shredded
• 1 Tsp. Italian Seasoning
• 1 Tsp. Squeezey Basil (1 Tbsp. Fresh, sliced
• Nutmeg
• Sea Salt / Pepper

 
​FILLING

• 1 Kg. Bag Gnocchi
• 2 C Fresh Spinach
• 2 160ml jars Marinated Artichoke Hearts, drained, rinsed, and chopped
• 2 C Medley Tomatoes, halved / larger ones quartered
• 2 C Brussel Sprouts, sliced thin (Use a mandolin or the slicing option of a food processor)
• 1 Tbsp. Pesto

 
TOPPING

• 2 Tbsp. Seasoned Italian Breadcrumbs
• 1 Tbsp. Grated Parmesan
• ½ Tsp. Italian Seasoning
• Pinch Sea Salt
• 1 Tbsp. EVOO