Gnocchi, mushroom, and blue cheese bake

Name: Gnocchi, mushroom, and blue cheese bake
Total time: 2400 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 500 g ready-made gnocchi; 500 g large white or brown mushrooms, cut 1/2 cm thick; 1 medium onion, finely sliced; 2 cloves garlic, finely sliced; 2 cups baby spinach; 2 tbsp AP flour; 2 cups whole milk; 100 g gorgonzola cheese; 1/4 cup panko breadcrumbs

Robert Gonzal @robert

Vancouver BC

As fun as it it to cook every day, it's nice to take a breather once in a while and find shortcuts to ease the work. That happened this afternoon, as I brainstormed for a way to combine leftover gorgonzola we had in the fridge with some mushrooms a neighbour brought over. It might be because my brain is still in Italian mode (per my last recipe for pasta and chicken), but it occured to me that I could add gnocchi to the mix and eliminate prepping a separate starch dish entirely. And so this gnocchi, mushroom, and blue cheese bake was born. Unlike said previous recipe, this dish wasn't quite as straightforward, but it was equally delicious. Maybe moreso, seeing as my wife helped herself to three servings.

Robert Gonzal @robert

Saved

Ingredients

40 minutes

4 to 6 servings

500 gready-made gnocchi
500 glarge white or brown mushrooms, cut 1/2 cm thick
1medium onion, finely sliced
2 clovesgarlic, finely sliced
2 cupsbaby spinach
2 tbspAP flour
2 cupswhole milk
100 ggorgonzola cheese
1/4 cuppanko breadcrumbs

Saved

Steps

40 minutes

1

Bring a large pot of salted water to a boil and drop in the gnocchi. Once they float, drain the gnocchi and set them aside.
2

Add a few tbsp butter to a large pan on medium-high heat. Add the mushrooms and fry until they've given up their water and browned, about 2 or 3 minutes. Remove the mushrooms to a large mixing bowl.
3

Add more butter to the pan and drop in the gnocchi. Fry just for a minute, gently separating the gnocchi if they've stuck together. Return the mushrooms to the pan and add the onion and garlic. Add a couple of pinches of salt and a few grinds of black pepper, then fry for about 5 minutes to bring it all together. Pour everything back into the mixing bowl and toss with the spinach.
4

Add 2 tbsp butter to a small pot on medium heat. Once melted, whisk in the flour. Let cook for 3 minutes, then, whisking constantly, pour in half the milk. Once the sauce starts to thicken, whisk in the remaining milk. After about 2 minutes you should have a sauce-like consistency. Break the cheese into small chunks and whisk them in. Give it a taste and season as needed.
5

Preheat your oven to 425 F. Transfer the gnocchi mixture to a deep-sided baking dish and pour the blue cheese sauce over the top. Gently shake the dish so the sauce filters down a bit. Finish with a sprinkle of panko. Bake for 15 minutes, then broil on high until the top is browned and bubbly. Let cool for 10 minutes before serving.