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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gnocchi are Italian dumplings, cooked and sauced like pasta. Here, they're turned into a creamy casserole that's quick and easy to prepare on busy days. Look for vacuum-packed gnocchi on the pasta aisle. Ingredients:
1 (22-ounce) package gnocchi |
1 tablespoon butter |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 cups fat-free milk |
1/2 cup fat-free, less-sodium chicken broth |
3/4 cup (3 ounces) shredded gruyère cheese |
1/3 cup chopped fresh chives |
2 bacon slices, cooked and crumbled |
cooking spray |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Cook gnocchi according to package directions, omitting salt and fat. Drain.
3. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to pan; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil; cook until thick, stirring constantly. Remove from heat. Add Gruyère, chives, and bacon; stir until smooth. Add gnocchi; toss well.
4. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with Parmesan. Bake at 400° for 20 minutes or until lightly browned. Serve immediately.
5. Wine note: With creamy dishes like this, the texture of the dish is as important as the flavors. A suitably rich and full-bodied white, like Chardonnay, is a good match for the richness of Gruyère and bacon. Try Mezzacorona Chardonnay Vigneti delle Dolomiti 2005 ($8), from the north of Italy. It offers bright, fresh fruit and a touch of buttery flavor to complement the cheese. -Jeffery Lindenmuth
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