Ingredients
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2
-
1/2
-
1
-
1
-
2
-
5
-
10
-
1/4
-
-
-
-
-
-
-
Directions
Creamy Gnocchi, Spinach and Broccoli Bake, Yet another recipe that was originally in Everyday with Rachel Ray, however I changed it up a bit. You use store bought Gnocchi and the sauce is super simple. This freezes well too!, Doubled the recipe to fit a 9×13 pan, fed 5 of us perfectly with no leftovers in sight. However wasn’t able to double the amount of milk called for as I ran out, was still delicious. Didn’t bother with the cheesy broccoli, just used plain organic frozen as well as a bunch of fresh spinach, didn’t measure the veggies just tossed them all in. Was so flavorful for how few ingredients were needed, will make again for sure, thank you for posting this!
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Steps
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1
Done
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Bring a Large Pot of Salted Water to a Boil. |
|
2
Done
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in the Meanwhile, in a Large Skilled, Melt the Butter Over Medium-Low Heat. Add Onion and Garlic and Cook, Stirring Occasionally Until Softened 10 Minutes or Less. |
|
3
Done
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Add 1 Tbsp Flour to the Onions/Garlic. Stir Constantly For 2 Minutes. Add the Half and Half and Simmer, Stirring Constantly Until Slightly Thickened 3 Minutes. Stir in the Cheese, Spinach, Broccoli, Salt, Pepper and Spice. Remove from Heat, Cover and Set Aside. |
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4
Done
|
When the Water Is Boiling, Cook Your Gnocchi as Per the Directions on the Package. Drain When Done. Add Sauce to the Gnocchi and Stir to Coat. You Can Either Cook It or Freeze It at This Time. |
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5
Done
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Bake in a 350 Degree Oven, Uncovered For 20 Minutes or Until Hot and Bubbly. |
|
6
Done
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If Cooking from Frozen. . .bake Uncovered 350 Degrees For 40 Minutes or Until Hot and Bubbly. |
