All you busy ladies out there — we’ve got dinner covered this week with a delicious make-ahead casserole recipe you’ll love. Short on time? No worries; this dish doesn’t require a ton of effort and can be reheated and enjoyed all week long (it’s also freezer-friendly!) Not just another baked pasta recipe, this deliciously filling version is made with pillowy-soft gnocchi, savory mushrooms, a handful of fragrant herbs, hearty spinach and cheese… LOTS of cheese!
— (1) 17.5-ounce package of gnocchi
— 2 Tablespoons olive oil
— 1 large shallot, finely chopped
— 3 garlic cloves, minced
— 8 ounces crimini mushrooms, sliced
— 2 Tablespoons fresh thyme leaves
— 1/4 cup parsley leaves, finely chopped
— 3 cups baby spinach, tightly packed
— 3/4 cup whole-milk ricotta cheese
— 1 1/2 cups shredded mozzarella cheese
— 1 teaspoon salt
— 1/2 teaspoon freshly cracked black pepper
— 1/2 cup grated parmesan cheese
1. Preheat oven to 350 degrees Fahrenheit and bring a pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
2. Heat olive oil over a medium flame in a large pan. Add the chopped shallot and sauté until lightly golden (about 2-3 minutes). Add the minced garlic and cook for another minute. Add in the sliced mushrooms, tossing occasionally, and cook until soft and fragrant (about 3-5 minutes). Fold in the thyme leaves and chopped parsley and toss to coat. Add in the spinach leaves and mix until just wilted (about one minute). Then mix in the cooked gnocchi.
3. Add the ricotta, shredded mozzarella, salt and pepper to the pan, and mix until evenly incorporated.
4. Transfer the contents of the pan to an 8×8-inch casserole dish and sprinkle the Parmesan cheese over the top. Bake in your preheated oven for 25 minutes or until the cheese is melty and deeply golden. Let the casserole cool slightly before serving and eating.
Cheesy perfection — comfort food at its finest.
Let it cool for a few minutes before serving and eating.
Raise your hand if you’re a gnocchi lover!
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