Diva Tasting: Gnocchi Casserole ….

Gnocchi Casserole 


  • 6 Ounces Grated Gruyere Cheese

  • 16 Ounces Shredded Provolone (Reserve 8 ounces for topping)

  • 2 Large Bags Of Gnocchi

  • Onions

  • 2 Tablespoons Olive Oil

  • 2 Large Onions, Chopped (about 2 1/2 Cups)

  • 1/2 Teaspoon Kosher Salt

  • Greens

  • 2 Tablespoons Olive Oil

  • 1 Large Bag Of Spinach, Washed, Torn Into Bite-Sized Pieces

  • 1 Bunch Swiss Chard, Thick Stems Removed, Washed, Torn Into Bite-Sized Pieces

  • Sea Salt

  • Fresh Ground Pepper


  1. Thaw the gnocchi and boil to package directions. Drain Gnocchi and Put it in a bowl and toss with 1 tablespoon olive oil.

  2. Preheat oven to 400ºF.

  3. Caramelize the onions In a large heavy pot combine olive oil, sliced onions, salt and 3 tablespoons of water. Heat the mixture until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally.

  4. Wilt the greens While the onions are cooking, heat oil in a large skillet over medium heat until hot but not smoking. Add greens and 2 tablespoons water. Cover and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat. Season to taste with salt and fresh ground pepper.

  5. Assemble the dish In a large bowl toss gnocchi with wilted greens, caramelized onions and grated cheeses (8 ounces of provolone). Season generously with sea salt and fresh ground pepper, to taste. Pour the whole mixture into a lightly oiled 9×13 inch casserole. Top with remaining Provolone Cheese.

  6. Bake in the oven for 20-25 minutes, until heated through and cheese is melted.

Variation: Add the meat from one boned and chopped rotisserie chicken for your carnivores. Serve with Garlic toast and Mediterranean Salad with lemon vinaigrette.

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