Asiago Gnocchi Bake with Mushrooms and Bacon

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By: Guest Blogger, Bev, Bev Cooks

Yes, you are seeing baked cheesy gnocchi and BACON in a hot skillet!

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This is one of those recipes that shouldn’t be locked away. Because it’s good. Because it’s awesome. Because it’s way too easy. It’s a no-brainer and almost cooks itself. Except for the part when you cook.

There are four main components to this majestic mess. Frozen gnocchi, freshly sliced baby bellas, bacon, and fabulous grated Wisconsin asiago cheese. And, milk! But later on.

Asiago? Trust me. That cheesy blanket of bliss is going to rock this dish like you don’t even know.

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You’ll render fat from the bacon. But don’t toss it away because you’ll sauté these here mushrooms in it. So good!

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At the same time, boil your gnocchi. You can buy frozen or dried – your call. Once it’s boiled and drained, toss it with a little bit of milk, the sautéed mushrooms, crumbled bacon, and half the grated Wisconsin asiago cheese. Take a nibble of the cheese. No one is looking.

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Mix it together, then transfer it to a cast iron skillet. Top with the rest of the cheese, and slide her in the oven to begin her journey o’ baked blessedness. And this is what you’ll get. It’s creamy on the inside, melty on top, bacon-y, mushroom-y, all of the good things in life. And you need it.

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Asiago Gnocchi Bake with Mushrooms and Bacon
By Bev Weidner of Bev Cooks
Servings: 4
 
Ingredients:
1 package (20 ounces) frozen or dried gnocchi
4 slices bacon
8 ounces baby bella mushrooms, sliced
1/3 cup milk
5 ounces Wisconsin asiago cheese, grated
Parsley and thyme, chopped, for garnish, optional
 
Cooking Directions:
Heat oven to 350°F.
 
Bring large pot of water to a boil. Add gnocchi; cook according to package directions, about 3 minutes. Drain and set aside.
 
In the meantime, fry bacon until slightly crispy. Place on paper towels to drain. Add mushrooms to bacon fat in pan and sauté until tender and dark brown, about 5 minutes. Season with pinch of salt.
 
Crumble bacon into medium bowl. Add reserved gnocchi, milk, half the cheese and the mushrooms. Toss lightly to combine. Transfer mixture to medium cast iron skillet. Top with remaining cheese. Bake 20-30 minutes, or until cheese melts and starts to bubble up.
 
Garnish with chopped parsley and thyme, if using, and serve immediately

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