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Million-Dollar Gnocchi

Million-Dollar Gnocchi

Lily Coleman
Million-dollar gnocchi has layer upon layer of rich, flavorful ingredients. Serving this recipe to your loved ones will make dinner really special.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Dishes
Cuisine Italian
Servings 6
Calories 881 kcal

Ingredients
  

  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter melted

caramelized onions:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium sweet onions thinly sliced
  • 1 pinch salt

gnocchi:

  • 17-1/2 ounces potato gnocchi
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup sliced fennel bulb
  • 1/2 cup chopped celery
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 2 cups heavy whipping cream warmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme plus more for garnish
  • 1/4 teaspoon pepper
  • 1/4 teaspoon minced fresh thyme
  • 1/8 teaspoon cayenne pepper
  • 2 cups shredded cheddar cheese
  • 2 cups fresh baby spinach
  • 1/2 cup crumbled cooked bacon

Instructions
 

  • Preheat the oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper. In a small bowl, combine panko bread crumbs and Parmesan cheese. Stir in melted butter until crumbs are coated. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown and crispy. Remove to a wire rack to cool.
  • Heat olive oil and butter in a large skillet set over medium-high heat. Stir in onions and salt; cook 5 minutes, stirring occasionally. Cover; reduce heat to low. Cook until soft, 15-20 minutes, stirring occasionally. Uncover; increase heat to medium; cook until very soft and golden brown, 15-20 minutes. Set aside.
  • Meanwhile, bring a large pot of water to a boil. Add gnocchi; cook according to package directions. Reserve 1 cup pasta water. Use a slotted spoon to transfer gnocchi to a small bowl; stir in olive oil to coat.
  • Return skillet to the burner; melt butter over medium heat. Add fennel and celery; cook until softened and lightly browned, 6-7 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in flour until coated; cook 30-60 seconds. Stir in white wine, scraping up brown bits on the bottom of the pan. Slowly add warm heavy cream, stirring constantly. Stir in salt, pepper, 1/2 teaspoon thyme and cayenne. Bring to a simmer; stir in shredded cheddar cheese until melted and smooth. Stir in baby spinach; cook until wilted, 1-2 minutes.
  • Stir 1/2 cup reserved pasta water into the sauce. Stir in caramelized onions, cooked gnocchi and bacon; simmer over low heat until gnocchi is heated through and sauce has thickened. Add additional pasta water, if needed.
  • Serve gnocchi in bowls topped with Parmesan bread crumbs and additional fresh thyme. Serve immediately.