Cheesy Gnocchi Casserole with Ham and Peas
A one-pan meal covered in golden, bubbly cheese? Yes please! Potato gnocchi, ham and peas are coated in a creamy sauce infused with thyme. Sprinkle with shredded Swiss or Gruyere and broil until it's all lovely and melted.
Dovetailing Tip: Use leftover ham from day 5 in todays Gnocchi recipe.
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Cook Time:
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Ingredients:
| 1 tablespoon | unsalted butter |
| 1 | onion, chopped |
| ounce | one 8- piece deli ham , diced |
| 1/2 teaspoon | chopped fresh thyme |
| 1/2 cup | low-sodium chicken broth |
| ounce | one 17.5- package potato gnocchi |
| 1 cup | frozen peas , thawed |
| 1/4 cup | heavy cream |
| kosher salt and freshly ground black pepper | |
| kosher salt and freshly ground black pepper | |
| 1 cup | shredded swiss or gruyere cheese |
Directions:
Preheat the broiler to high heat.
Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.
Source: foodnetwork.com
