Cheesy Gnocchi Casserole with Ham and Peas

Serves: 4

A one-pan meal covered in golden, bubbly cheese? Yes please! Potato gnocchi, ham and peas are coated in a creamy sauce infused with thyme. Sprinkle with shredded Swiss or Gruyere and broil until it's all lovely and melted.

Dovetailing Tip: Use leftover ham from day 5 in todays Gnocchi recipe.

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1 tablespoon unsalted butter
1 onion, chopped
ounce one 8- piece deli ham , diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
ounce one 17.5- package potato gnocchi
1 cup frozen peas , thawed
1/4 cup heavy cream
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper
1 cup shredded swiss or gruyere cheese


Preheat the broiler to high heat.

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.

Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.


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