Creamy Baked Gnocchi with Wild Mushroom & Sage Olive Oil
Talk about comfort food! This creamy baked gnocchi is full of cheesy goodness, complemented by the rich, savoury notes of our Wild Mushroom & Sage Olive Oil. Good thing it makes a big batch; this dish is just as good for leftovers!
Creamy Baked Gnocchi with Wild Mushroom & Sage Olive Oil
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Italian
Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
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2 ½ Cups whole milk
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½ Cup heavy cream
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3 Tbsp. Wild Mushroom & Sage Olive Oil
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2 Cloves garlic, minced
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3 Tbsp. All-purpose flour
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8 Oz. Grated Monterey Jack cheese, divided
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1 Cup freshly grated Parmesan cheese, divided
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½ Tsp. Each salt and pepper
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4 Cups cooked gnocchi
Directions
Preheat the oven to 375°F. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave until very warm, 2 to 3 minutes.
In a large saucepan over medium heat, add the Wild Mushroom & Sage Olive Oil. Add the garlic and cook for 1 minute. Sprinkle in the flour. Whisk together and cook the mixture, stirring constantly, until it is bubbling and lightly golden, 1 to 2 minutes.
Pour in the milk mixture and whisk until smooth, scraping the bottom and corners of the pan. Cook, stirring frequently, until the mixture reaches a low boil and thickens, about 6 to 8 minutes. Reduce the heat to low.
Reserve ½ cup of the Monterey Jack and ¼ cup of the Parmesan for the top of the casserole. Add the remaining cheese to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.
Gently add the cooked gnocchi to the mixture, folding in to incorporate. Grease a 13-by-9-inch baking dish with additional Wild Mushroom & Sage Olive Oil. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses.
Bake until bubbly around the edges, 30 to 35 minutes. Broil for 2 minutes until the top is golden brown. Remove from the oven and let rest 10 minutes. If desired, top with chives to serve.
This is actually a pretty simple recipe, we tried it and it didn’t take too long at all. The mushroom sage oil is very savoury so it works nicely with something creamy like this. highly recommend!
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