Gnocchi Gratin

Name: Gnocchi Gratin
Ingredients: 1 (22-ounce) package gnocchi; 1 tablespoon butter; 1/3 cup all-purpose flour (about 1 1/2 ounces); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups fat-free milk; 1/2 cup fat-free, less-sodium chicken broth; 3/4 cup (3 ounces) shredded Gruyere cheese; 1/3 cup chopped fresh chives; 2 bacon slices, cooked and crumbled; Cooking spray; 1/4 cup (1 ounce) grated fresh Parmesan cheese

12 ingredients

5 steps

Ingredients

1 (22-ounce) package gnocchi
1 tablespoon butter
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups fat-free milk
1/2 cup fat-free, less-sodium chicken broth
3/4 cup (3 ounces) shredded Gruyere cheese
1/3 cup chopped fresh chives
2 bacon slices, cooked and crumbled
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

1

Preheat oven to 400°.
2

Cook gnocchi according to package directions, omitting salt and fat. Drain.
3

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to pan; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil; cook until thick, stirring constantly. Remove from heat. Add Gruyere, chives, and bacon; stir until smooth. Add gnocchi; toss well.
4

Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with Parmesan. Bake at 400° for 20 minutes or until lightly browned. Serve immediately.
5

Wine note: With creamy dishes like this, the texture of the dish is as important as the flavors. A suitably rich and full-bodied white, like Chardonnay, is a good match for the richness of Gruyere and bacon. Try Mezzacorona Chardonnay Vigneti delle Dolomiti 2005 ($8), from the north of Italy. It offers bright, fresh fruit and a touch of buttery flavor to complement the cheese. -Jeffery Lindenmuth