Bacon, Spinach and Gnocchi Casserole
Ingredients:
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
Directions:
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.
