Cheesy Baked Gnocchi Casserole Recipe With Butternut Squash & Spinach Vegetarian Dinner Pasta Casseroles

I was in a mood at the grocery store the other day and bought a package of gnocchi on the pasta aisle. I’ve never cooked gnocchi before, so once I had it, I had to figure out what to do with it.

I looked at gnocchi recipes online for inspiration and came up with this dish. Serve this creamy, satisfying recipe with a salad.

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 1 package (17.6 ounces) potato gnocchi, cooked according to package directions and rinsed under cold water
• 2 packages (10 ounces) frozen butternut squash, cooked according to package directions
• 1 package (9 ounces) frozen steamable spinach
• 2 eggs
• 4 cups milk or cream (I used almond milk)
• 1/2 teaspoon finely grated nutmeg
• 1 teaspoon sage
• 3/4 - 1 cup shredded mozzarella cheese

Here's how to make it: 

1. Combine cooked gnocchi, squash, spinach, eggs, milk, nutmeg and sage. Toss with half of cheese. Pour into a greased round baking dish. Top with the remaining cheese. 
2. Bake in a preheated 400-degree F oven for about 45 to 50 minutes. 

Note: What I really meant to use with this recipe instead of the milk was jarred alfredo sauce, but I dumped in the milk before remembering that. However, a little alfredo sauce dribbled on top just adds a little more creamy goodness!

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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