I love baked things. I especially love baked things with browned, skincare bubbly cheese and crispy corners. I do not love that when you boil store-bought gnocchi, pregnancy it becomes and soggy mess. The solution? Bake the gnocchi in liquid-y sauce. The baking cooks them through without making them mushy. AND there’s melted cheese all over the top.
1 package whole wheat gnocchi (I like Gia Russa brand or Trader Joe’s)
1 package prosciutto, thinly sliced
1 bulb of fennel
2 cups sliced baby portabello mushrooms
1/2 cup buttermilk
1/2 cup chicken stock
1 tbsp. butter (or light butter, or margarine)
1 tbsp. olive oil
1/4 cup freshly grated Parmesan cheese
- Preheat the broiler.
- Chop the fennel bulb (not the leafy stuff) coarsely, drizzle in olive oil and sprinkle with salt, pepper and red pepper flakes (optional). Place under a broiler for about 10-15 minutes, or until tender and beginning to brown. Leave the broiler on for later.
- Meanwhile, melt butter in a pan and sautee mushroom and prociutto until browned. Remove to bowl.
- Deglaze the pan with the stock, and then add the buttermilk. Cook down for about 2 minutes.
- Place the gnocchi on the bottom of a baking dish. Cover with the prosciutto and mushrooms, the fennel, and the stock/buttermilk sauce.
- Cover the top with cheese and place under the broiler until the cheese is browned (about 5 minutes).