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Cheesy Baked Gnocchi Casserole Recipe With Butternut Squash & Spinach | Vegetarian

Cheesy Baked Gnocchi Casserole Recipe With Butternut Squash & Spinach


I was in a mood at the grocery store recently and bought a pack of gnocchi at the pasta aisle. I’ve never cooked gnocchi before so once I had it I had to figure out what to do with it.

I looked online for gnocchi recipes for inspiration and came across this dish. Serve this creamy, satisfying recipe with a salad.


Cuisine: Italian / American
Prep time: 15 minutes

Cooking time: 45 to 50 minutes

Total time: 1 hour


Servings: 4


ingredients

  • 1 package (17.6 grams) potato gnocchicooked according to package directions and rinsed under cold water
  • 2 packages (10 ounces) frozen butternut squash, cooked according to package directions
  • 1 package (9 ounces) frozen, steamable spinach
  • 2 eggs
  • 4 cups milk or cream (I used almond milk)
  • 1/2 teaspoon finely grated nutmeg
  • 1 teaspoon wise
  • 3/4 – 1 cup shredded mozzarella cheese


This is how you make it:

  1. Combine cooked gnocchi, pumpkin, spinach, eggs, milk, nutmeg, and sage. Sprinkle with half of the cheese. Pour into a greased round baking dish† Sprinkle with the remaining cheese.
  2. Bake in a preheated 400 degree F oven for about 45 to 50 minutes.


Remark: What I really wanted to use with this recipe instead of the milk was bottled Alfredo sauce, but I threw it in the milk before I remembered. A little Alfredo sauce drizzled on top adds a little more creamy goodness, though!


Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens


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