Bacon, Spinach and Gnocchi Casserole

Bacon, Spinach and Gnocchi Casserole

Bacon, Spinach and Gnocchi Casserole


1 tbsp Country Crock

1 onion, chopped

2 garlic cloves, minced

4 bacon strips, diced into pieces

1/2 tsp chopped fresh thyme

3/4 cup low-sodium chicken broth

1/2 cup water

One 17.5-ounce package potato gnocchi

1/4 cup cream of mushroom soup

1 cup baby spinach

A dash of red pepper flakes

Ground pepper & salt, to taste

1 cup shredded Cheddar Gruyere cheese, divided


Pre-heat oven to 350 degrees. Coat a casserole dish with cooking spray.

In a large skillet, melt Country Crock over a medium heat. Add onions, garlic and bacon. Cook and stir for 6 minutes. Stir in thyme; cook for 2 more minutes. Pour in chicken broth and water; bring to a simmer. Stir in gnocchi. Cover and cook until the gnocchi is slightly tender, about 5 minutes.

Remove from heat. Add cream of mushroom soup, spinach and red pepper flakes. Stir and taste. Add Salt & Pepper, if needed. Fold in 1/2 cup of cheese.

Pour gnocchi into baking dish. Sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese is melted. Serve immediately.

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