creamy skillet baked gnocchi

Another in the latest string of “how can I finally use this after years of it sitting in my pantry so that I don’t need to bring it into 2021 with me” meals, this was another Chopped-style exercise in turning pre-holiday odds and ends and leftovers into a serviceable lunch. I already used up all my garlic and cream on that fettuccine alfredo and am out of produce. What I did have was half a tub of mascarpone on the verge from when I made baked ziti, leftover chicken breast, and a recently-discovered packet of mini gnocchis that were allegedly best by July 2019.

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Being a desperation meal, I entered with absolutely no expectations and ended up with a near-brilliant skillet meal that took a grand total of 3 total minutes to assemble before baking, hands off, for another 15. It’s everything I like in a luxury lunch: there is no knife work, the sauce is light and creamy without cream sauce or butter, the greens make it fresher and zestier, and while the chicken adds substance, it also doesn’t need to be there. I could see doubling or tripling this easily, or making it when you just can’t make anything else.

The bonus is that these particular odds and ends are also things most of us have, most of the time. Only I used them all up. They are now back on my grocery list. So I guess they are coming with me into 2021 after all.

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Recipe

A one-skillet dish elevated to the next level of luxury, combining store-bought gnocchi with greens and mascarpone into a light, cheesy cream sauce.

Effortful time: 2 minutes

Total time: 20 minutes

Serves: 4 responsibly, 2 generously

You need

  • 1 lb shelf stable packaged gnocchi

  • 2 cups frozen chopped greens of your choice: kale, spinach, or broccoli would all work

  • 3/4 cup chicken or vegetable broth

  • A couple shakes of garlic powder

  • 1/2 tsp red pepper flakes

  • 4 oz mascarpone cheese or cream cheese

  • 1 cup grated pecorino cheese

  • 1/4 cup shredded parm

  • 1 cup cooked chopped chicken, entirely optional

  • Salt and pepper, to taste

make it

  1. Prep your equipment. Pre-heat your oven to 400°F. In a large oven-safe skillet, bring salty water to a boil.

  2. Boil the gnocchi and greens. This takes just 3 minutes. Drain and set aside.

  3. Create your sauce. Back in the empty skillet, heat the chicken broth until simmering, about 2 minutes. Add the garlic powder and red pepper flakes. Salt and pepper it. Add the mascarpone and stir to break up any clumps. It won’t combine perfectly, but that’s okay. Stir in the cup of pecorino until melted and smooth.

  4. Assemble the dish. Fold in the gnocchi/greens mixture and cooked chicken, if using. Top with the 1/4 cup of parm.

  5. Bake it. Transfer the skillet to the oven and bake for 15 minutes uncovered.

  6. Serve it up. Shower with more chili flakes before serving.

pasta, meatlessA @ italian enoughsimpleComment