View attachment 113742
Gnocchi Casserole
1 jar pre-made cheesy Alfredo sauce
1 package Gnocchi
2 chicken breasts
2 tbsp balsamic vinegar (optional)
2 tbsp garlic powder
1/4 cup milk
1 cup bacon
4 big carrots
1 broccoli bunch
1/2 cup spinach
1 cup old cheddar
1 cup mozzarella
1/2 cup parmesan
Cut the chicken into gnocchi sized cubes and mix in desired seasoning and balsamic vinegar
Cut the broccoli florets off and set aside. Dice the broccoli smaller than the gnocchi and chicken. Dice the carrot to the same size. Mince the spinach and add to the florets
Shred the mozzarella but dice the cheddar into gnocchi sized cubes. Mix the mozzarella with the parmesan
Dice the bacon into about 1cm squares.
Get a pot for the gnocchi and vegetables and set it to high
While the pot is warming up, start frying the chicken, when half cooked or so add in the bacon
While that's cooking, put the Alfredo sauce, milk, garlic powder, floret/spinach mix and a little of the mozzarella mix into a pot and bring to a slight boil, stirring frequently.
When over halfway through set the oven to broil.
Put the vegetables into the first pot when it starts to boil, and once everything is mostly cooked add the gnocchi. Everything should be done just a little bit before the gnocchi.
When everything is done, mix together along with the cheddar and pour into a casserole dish, and cover with the cheese. Possibly set aside some bacon to put on top.
Put in the oven on broil until cheese is golden on top, about ten minutes max but watch like a hawk as it burns quickly.
Serve with a garden or vinaigrette salad.
Makes about 2-10 servings