Recipe Background
Spring Gnocchi Bake: a celebration-ready dish featuring cheesy richness and ease of preparation.
The Spring Gnocchi Bake came to life during the whirlwind that was my first promotion. After years of hard work and too many late nights, I finally ascended to a managerial role in my company. Bursting with excitement and a need to celebrate, I invited a few close friends over to my tiny, mismatched apartment. There was no time to prepare an elaborate feast, so I turned to my pantry staples. A package of potato gnocchi stared back at me, its comforting presence promising an easy route to indulgence.
Inspiration struck when I spotted a fat slice of ham steak nestled in the depths of my fridge. I knew its salty goodness would pair perfectly with the creamy richness of Gruyère and Parmesan. I decided to make a bechamel, letting the butter and flour deepen to a golden hue before whisking in cold milk until it turned into luxurious silk. Adding the Gruyère was non-negotiable; it brings that nutty warmth that feels like a hug. Turning to the humble frozen peas, I tossed them into the mix for a pop of sweetness, a tribute to fresh beginnings.
Baking the concoction allowed the Parmesan to crisp on top, creating a savory blanket that embraced every forkful. When we finally dug in, the room erupted in applause—celebration can often be loud and boisterous, but sometimes it’s found in the quiet clinks of forks and content murmurs. A tip I swear by: give your sauce time to cool for a few minutes before adding the cheese, guaranteeing it melts flawlessly into each crevice of this blissful bake.
Ingredients
- 1 (16-ounce) package potato gnocchi
- 6 tablespoons unsalted butter divided
- 1 pound ham steak cut into 1/2-inch-thick pieces
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup Gruyère cheese shredded
- 1/2 cup parmesan cheese grated, divided
- 1 cup frozen green peas thawed
Directions
- Preheat the oven to 400 degrees F.
- Coat an 11x7-inch baking dish with cooking spray.
- In a large pot of salted, boiling water, cook the gnocchi until it is tender, according to the package directions.
- Drain the water and place the cooked gnocchi in a large bowl.
- In a large pot over medium-high heat, melt 2 tablespoons of the butter.
- Add the ham pieces to the melted butter and cook until they are lightly browned.
- Transfer the browned ham pieces to the bowl with the cooked gnocchi and wipe the pot clean.
- In the same pot over medium heat, melt the remaining butter.
- Add the flour to the melted butter and cook, whisking constantly, until it is lightly golden-brown.
- Slowly pour the milk into the flour-butter mixture and whisk vigorously until it is smooth.
- Bring the sauce to a boil, then whisk in the salt and the pepper.
- Transfer the pot from the heat and whisk the Gruyère cheese and 1/4 cup of the parmesan cheese into the sauce until it has melted.
- Pour the cheese sauce over the gnocchi mixture, then stir in the peas.
- Pour the gnocchi mixture into the prepared baking dish and sprinkle with the remaining parmesan cheese.
- Bake the gnocchi mixture until it is golden-brown, about 20-25 minutes.
- Serve warm.
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