Description
This Baked Gnocchi with Sprouts and Leeks is a comforting and creamy vegetarian casserole featuring tender potato gnocchi, sautéed leeks and Brussels sprouts, and a rich cheese sauce made with Gruyere and Parmesan. The dish is perfectly baked to golden, bubbly perfection and makes a satisfying main course suitable for weeknight dinners or special occasions.
Ingredients
Scale
Vegetables
- 2 medium leeks, sliced and rinsed well
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 3 cloves garlic, minced
Main Components
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 tablespoons olive oil
Sauces and Seasonings
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
Cheeses
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish to ensure the baked gnocchi doesn’t stick.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and Brussels sprouts, cooking for 5 to 7 minutes until they become softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the flavors to release without burning.
- Create Sauce: Pour in the vegetable broth, heavy cream, and add the Dijon mustard, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer to blend the flavors.
- Add Gnocchi: Add the potato gnocchi directly into the skillet, stirring thoroughly to coat them evenly with the sauce. Let it simmer for 3 to 4 minutes until the sauce slightly thickens and the gnocchi are tender.
- Incorporate Cheese: Remove the skillet from the heat and stir in half of the shredded Gruyere cheese to melt into the creamy sauce.
- Bake: Transfer the gnocchi and vegetable mixture to the prepared baking dish. Top with the remaining Gruyere and the grated Parmesan cheese. Bake in the preheated oven for 15 to 20 minutes until the dish is bubbly and golden brown on top.
- Rest and Serve: Allow the baked gnocchi to rest for 5 minutes after removing from the oven to set before serving warm.
Notes
- You can substitute shredded mozzarella for the Gruyere to change the flavor profile.
- For added protein, stir in cooked shredded chicken or white beans before baking.
- Use gluten-free gnocchi to make the dish suitable for gluten-free diets.
