Recipe: Baked Potato Gnocchi Casserole

We tried this recipe tonight, and it is delicious! It’s not the healthiest dish we make at home, it’s a little on the heavy side, lots of cheese and carbs, but in a very comfort food kind of way. The original is a Rachael Ray, we’ve made a few adjustments in the proportions to make it slightly lighter. It’s the sort of dish that would be perfect after a long work out. The recipe, as is, serves 2. It easily doubles.


  • 2-3 slices prosciutto or turkey bacon
  • 2 leeks – trimmed, halved, and sliced
  • a 10-12 ounce package of potato gnocchi
  • 1 tb butter
  • 1 tb flour
  • 1 cup milk
  • 1 cup Italian blend cheese
  • salt, pepper, ground nutmeg
  • olive oil


  1. In a large skillet, heat some olive oil and crisp up the prosciutto or bacon. Set aside on a paper towel to drain when cooked.
  2. Add leeks to skillet and cook until tender, 8-10 minutes, seasoning with salt and pepper.
  3. Cook gnocchi, boiling in water for 3 minutes (until they float), and drain.
  4. In a medium saucepan, melt the butter over medium heat, then whisk in the flour. Add milk and season with salt, pepper, and nutmeg to taste. Cook until thickened (about 5 minutes), then add in the cheese until it’s melted.
  5. Preheat the broiler. Stir the gnocchi, leeks, and sauce in a small casserole dish, then top with a sprinkle of the cheese and the prosciutto/bacon.
  6. Broil the casserole for 3-4 minutes, until it just begins to brown.

Serve with a simple salad – mixed greens, maybe some shredded carrot, and a drizzle of balsamic vinegar, olive oil, and lemon juice.


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