Twist on Potato Casserole

Three-Cheese Baked Gnocchi

Start to Finish: 30 min
Serves 8-10

Ingredients:

15 oz can pumpkin puree (not pie mix)
8 oz container creme fraiche (I substituted Greek yogurt for cost and fat)
1 1/2 cups (6 oz) shredded mozzarella cheese
1 1/2 cups (6 oz) shredded Cheddar cheese
1/2 lb thick-sliced prosciutto, cut into thin strips (substituted chopped bacon)
3 roasted red peppers (jarred), drained and diced (I omitted these, but they would probably be good)
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
3 lbs packaged gnocchi pasta (I found mine at Target in the pasta aisle)
1/2 cup pine nuts, coarsely ground (I substituted chopped walnuts)
1 cup panko breadcrumbs
1 stick butter, melted

Directions:

Preheat oven to 400 F. Bring a large saucepan of lightly salted water to a boil. Lightly coat a 13x9 inch (3-quart) baking pan with cooking spray.

While the water heats, in a large bowl, mix the pumpkin puree, creme fraiche/yogurt, mozzarella cheese, Cheddar cheese, prosciutto/bacon, roasted red peppers, red pepper flakes, salt, and pepper. Set aside.

When the water is boiling, add the gnocchi and cook according to package directions (usually just until they float). Reserve 1/4 cup of the cooking water, then drain the gnocchi.

Return the gnocchi to the pan, then add the cheese mixture. Stir well until everything is thoroughly mixed and the cheese is mostly melted. Stir in the reserved cooking water.

Transfer the gnocchi and sauce to the prepared baking pan, spreading it in an even layer. Set aside.

In a small bowl, mix the ground pine nuts, breadcrumbs and butter. Sprinkle the breadcrumbs mixture evenly over the gnocchi, then bake for 15 minutes, or until lightly browned.

We found this yummy and something different. It would make a great side dish to meat and it's very filling with its starchy pasta and has a nice hint of heat.