Description
This creamy baked gnocchi casserole features tender potato gnocchi combined with sautéed leeks and Brussels sprouts, then baked in a rich sauce of vegetable broth, heavy cream, and melted Gruyere and Parmesan cheeses. It’s a comforting vegetarian main dish perfect for cozy dinners.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium leeks, sliced and rinsed well
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 tablespoons olive oil
Liquids and Seasonings
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
Cheeses
- 1 cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with oil or nonstick spray.
- Sauté leeks and Brussels sprouts: Heat olive oil in a large skillet over medium heat. Add sliced leeks and Brussels sprouts and cook for 5 to 7 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute until aromatic, taking care not to burn it.
- Create sauce: Pour in the vegetable broth, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer, stirring occasionally.
- Cook gnocchi in sauce: Add the gnocchi directly to the skillet and stir to fully coat them in the cream sauce. Let simmer for 3 to 4 minutes until the sauce thickens slightly.
- Incorporate cheese: Remove skillet from heat and stir in half of the shredded Gruyere cheese until melted and combined.
- Transfer and top: Pour the gnocchi mixture into the prepared baking dish. Evenly sprinkle the remaining Gruyere and all of the Parmesan cheese over the top.
- Bake: Bake in the preheated oven for 15 to 20 minutes, until the cheese on top is bubbly and golden brown.
- Rest and serve: Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.
Notes
- You can substitute shredded mozzarella for the Gruyere cheese if desired.
- For added protein, stir in cooked shredded chicken or white beans before baking.
- Use gluten-free gnocchi to make this dish gluten-free-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
