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Creamy Spinach Ham Gnocchi Casserole

by Christina Cherrier – Updated Jan 16, 2021
Meal planner
Creamy Spinach Ham Gnocchi Casserole
© Eatwell101.com

Creamy Spinach Ham Gnocchi Casserole – Family dinner has never been easier, more fun, or more delicious with this baked gnocchi casserole with ham, cheese, and spinach. The creamy sauce gets tons of flavor and lusciously coats fluffy potato pillows of gnocchi. Finish with a quick broil in the oven to melt the cheese and create a super tasty gnocchi casserole. So go ahead and dig into the gooey, cheesy goodness!

Loaded Baked gnocchi- CasserolePhoto credit: © Eatwell101.com

Ingredients list for the baked gnocchi casserole

  • 2 cups gnocchi (see the notes for the homemade recipe)
  • 2 cups fresh spinach, chopped
  • 3 1/2 oz (100g) cooked ham, chopped
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup milk
  • 1 bouillon cube, crumbled
  • 1/2 cup Italian four-cheese mix (Provolone, Asiago, Parmesan, Mozzarella)
  • Fresh cracked pepper
  • Cajun spice mix, optional

Ham and Cheese-Gnocchi CasserolePhoto credit: © Eatwell101.com

Gnocchi-Cream-SaucePhoto credit: © Eatwell101.com

Casserole-recipes using gnocchiPhoto credit: © Eatwell101.com

Directions

1. The make the creamy gnocchi casserole: Preheat the oven to 450°F (230°C). In a bowl, combine milk, cream, ham, garlic, spinach, crumbled bouillon cube, cajun spices, and fresh cracked pepper; mix well.

2. Butter a baking dish and line the bottom with a layer of gnocchi. Spread a layer of half the ham and spinach mixture on top. Top with another layer of gnocchi, then finish with the other half of the ham and spinach cream. Sprinkle the four-cheeses mix and cracked pepper on top.

3. Transfer in the oven and bake/broil for 10-15 minutes, until cheese is bubbly and lightly golden. Remove from the oven and serve the creamy baked gnocchi casserole immediately.

baked-gnocchi-Cheesy-Casserole-Photo credit: © Eatwell101.com

To make your own gnocchi at home:

Ingredients:

  • 4 medium russet potatoes (approx. 2 lbs)
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • 1 ¾ cups flour

Directions:

Boil unpeeled potatoes in salted water until cooked through, but not more. Allow to cool, peel and grate. Place grated potatoes in a bowl. Stir in egg and salt, then slowly incorporate the flour until dough is no longer sticky. Turn onto a lightly floured surface and knead lightly. Make 1/2 inch rolls, and cut into 1 inch pieces. Press lightly with a floured fork to make the shape. Then you can freeze the gnocchi for later, or cook them in boiling water until they float, about 2 minutes, then drain.

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