Tex Mex Gnocchi Casserole

Creamy Tex Mex Gnocchi Casserole



Prep Time: 25 Min

Cook Time: Approx. 1 Hr 15 Min

1. (Cauli Sauce) In a medium sized saucepan, add the 2 tbsp.  butter and 1 tbsp. EVOO and set to just below medium. Once bubbly, add the pepper flakes and garlic, stir, and cook until EVOO changes to a reddish colour. (1 -2 minutes). Add the onions, pinch of sea salt, and continue cooking for 5 – 6 minutes.

 

1. Add the cauliflower, half the vegetable stock, and the spices all the way down to vegeta. Stir, cover, and cook 15 – 20 minutes.

**While the cauli cooks, continue with veggies.

1. In a large frying pan, add the oil and butter, set to medium, and wait for bubbling. Once bubbly, add the onions, pepper, and pinch of salt. Stir and cook 5 minutes. Add the zucchini, corn, kidney beans, and spices, along with a good pinch of sea salt. Stir, cover, and cook 4 – 5 minutes. Remove from heat and leave covered.

 

1. Add remaining vegetable stock and puree using an immersion blender. If the sauce is too thick, add veggie stock by the ¼ C until the sauce blends into a creamy, thick consistency.

 

1. Whisk in the whipping cream, taste, and adjust seasoning if desired. Stir in the gnocchi until everything is coated and combined.

 

1. Preheat oven to 400 F

 

1. Spray the inside of a 3 qt. baking dish with EVOO cooking spray. Pour the veggies into the bottom of the dish and spread out to form a layer. Next, pour the creamy gnocchi over the veggies and spread out to form the second layer. Sprinkle the cheese over the dish to finish it off.

 

1. Cover and bake for 25 minutes. Remove cover and continue baking for 15 – 20 minutes until lightly browned on top and bubbly.

 

1. Remove from oven and set onto a cooling rack. Allow 5 minutes to cool.

 

1. For service, scoop from the bottom to make sure each portion has some veggies along with the creamy, gnocchi layer. Finish each serving with a sprinkling of chopped cilantro and ENJOY!

​CREAMY CAULI SAUCE

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• ¼ Tsp. Red Pepper Flakes
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed
• 1 Head Cauliflower, broken down into smaller florets
• 1 ½ C (+) Low Sodium Vegetable Stock
• 1 Tsp. Chili Powder
• ½ Tsp. Ground Cumin
• ½ Tsp. Paprika
• ½ Tsp. Garlic Powder
• ¼ Tsp. Onion Powder
• 1 Tsp. Vegeta Seasoning
• ½ C Whipping Cream
• 1 Kg. Gnocchi, uncooked and not frozen

VEGGIE SAUTE

•  1 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• Red Onion, chopped
• 1 Bell Pepper, chopped
• 1 Zucchini, halved lengthwise and sliced
• ½ C Frozen Sweet Corn
• 1 C Canned / Cooked Kidney Beans
• 1 Tsp. Chili Powder
• ½ Tsp. Ground Cumin
• ½ Tsp. Garlic Powder
• ¼ Tsp. Onion Powder
• Sea Salt

 

• ½ C Old Cheddar, shredded
• Handful Fresh Cilantro, chopped