Oven-Baked Gnocchi Mac & Cheese
with Spinach, Mushrooms & Breadcrumbs
Ingredients
- 3 oz Diced Pancetta
- 4 oz Mushrooms
- 3 oz Baby Spinach
- 1/2 lb Gnocchi
- 1/4 cup Panko Breadcrumbs
- 1/4 cup Grated Parmesan Cheese
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
- 2 Tbsps Crème Fraîche
- 1/4 cup Cream
- 1/2 cup Béchamel Sauce
- 1 Single-Use Aluminum Tray
From your pantry:
Instructions
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Prepare the ingredients & start the tray
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, cream, béchamel, shredded cheddar and monterey jack, crème fraîche, gnocchi, and mushrooms (tearing into bite-sized pieces before adding). Season with salt and pepper; stir to combine. Add ¾ cup of water. Stir to thoroughly combine. Tightly cover the tray with foil and bake 15 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil; stir to combine.
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Finish the tray & serve your dish
Evenly top with the breadcrumbs, a drizzle of olive oil, and half the parmesan (you will have extra); season with salt and pepper. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the breadcrumbs are lightly browned. Remove from the oven and let stand at least 3 minutes. Enjoy!
Protein Variations
Pancetta
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Customized Step 2 if you chose Pancetta
Evenly top with the pancetta, breadcrumbs, a drizzle of olive oil, and half the parmesan (you will have extra); season with salt and pepper. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the breadcrumbs are lightly browned and the pancetta is cooked through. Remove from the oven and let stand at least 3 minutes. Enjoy!
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