Tasty Gnocchi Bake

A smooth sauce coats tender gnocchi and crunchy Brussels sprouts, while juicy ham brings a tasty touch to the mix. This comforting casserole blends fall flavors with Italian cooking warmth to create a soul-warming taste experience. The golden cheese crust and tempting aroma coming from the oven make this dish perfect for rainy autumn days and family gatherings.

The first time I made this casserole for my family, I was shocked to see my kids get excited about Brussels sprouts. The creamy sauce and soft gnocchi won them over so completely they didn't even notice how many healthy veggies they were eating. Since then, this dish has become one of our favorites during cold days when we need something warm and comforting.

Nutritional benefits

• Brussels sprouts: Full of vitamins C and K that boost your immune system during cold season
• Fiber: These little cabbages contain valuable fiber for good digestion
• Antioxidants: Their high antioxidant content helps cell health and fights inflammation
• Plant compounds: The plant compounds present have positive health effects
• Gnocchi: Provide complex carbs for lasting energy
• Protein: The protein content from ham and cheese ensures a filling meal
• Nutritional makeup: The mix of carbs, protein and vegetables offers complete nutritional balance

Brussels sprouts are now a much-loved winter veggie in our home. Before, I just served them as a side dish, but in this casserole their nutty flavor really shines. I was especially impressed by how well they work with the creamy sauce while keeping their characteristic crunch.

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Ingredient breakdown

• Fresh Brussels sprouts: Form the flavor foundation and should be firm and green
• Ready-to-use gnocchi from the fresh section: Save precious time without affecting taste
• Quality ham: Gives the dish savory depth
• Sour cream: Ensures the casserole's irresistible creaminess
• Grated cheese: With character, it adds flavor and forms the golden crust
• Fresh egg: Binds the sauce and creates a silky consistency
• Salt and pepper: Perfectly round out the flavor profile

For cheese selection, I suggest mixing bold mountain cheese with mild gouda. The mountain cheese adds depth, while gouda melts beautifully for perfect texture. During my last prep, I also threw in some grated parmesan, which gave the whole dish an extra umami kick.

Prep steps

Get Brussels sprouts ready:

Wash sprouts thoroughly under cold water. Remove outer leaves that look wilted and cut off tough stems. Cut larger sprouts in half for even cooking. Boil them in lightly salted water for about 10 minutes until al dente. Don't cook too long as they'll cook more in the oven.

Make the sauce:

In a bowl, mix cream with beaten egg and two-thirds of the grated cheese. Season well with salt and freshly ground pepper. The sauce should be creamy and well-seasoned since gnocchi are rather mild. A pinch of nutmeg perfectly complements the flavor.

Prep ingredients:

Cut or tear ham into bite-sized pieces. Depending on what you like, you can go for bigger or smaller pieces. Take gnocchi out of packaging. No need to pre-cook them, they'll cook perfectly in the sauce and oven heat.

Layer the casserole:

Grease an oven-safe dish with butter or oil. Put pre-cooked sprouts, raw gnocchi, and ham pieces in the dish and gently mix. Make sure ingredients are evenly spread for a balanced taste in every bite.

Add the sauce:

Pour the cream-cheese mixture evenly over ingredients in the dish. Gently shake so sauce seeps between all ingredients. Sprinkle remaining cheese on top which will form a delicious crust during baking.

Baking:

Preheat oven to 390°F with fan. Bake casserole for 25-30 minutes until surface is golden and cheese is bubbling. In the final minutes, you can switch to broil for an extra crispy crust. Let sit about 5 minutes before serving so sauce can set.

Food facts

• Brussels sprouts: Are especially sweet and flavorful after the first frost
• Nutrients: These little cabbages rank among the most nutritious vegetables around
• Gnocchi: Originally come from northern Italy and were traditionally made from potatoes

My mother-in-law was doubtful when I said I'd make a Brussels sprout casserole. She had bad memories from childhood, where they were often overcooked. But after one bite of this casserole, she was totally won over. What I love most about this recipe is how flexible it is. Some days, I add some garlic or fresh herbs, other times I try different cheese types. Each time, it tastes a bit different, but always delicious.

Serving ideas

This yummy gnocchi casserole is already a complete meal, but can be made even better with the right sides. A crisp green salad with lemon dressing creates a refreshing contrast to the creamy casserole and ensures a balanced meal. Freshly baked garlic bread is perfect for sopping up the delicious sauce, too good to leave on the plate. For wine lovers, I recommend a dry white like Pinot Grigio or Chardonnay, whose slight acidity perfectly balances the dish's creaminess.

Recipe variations

This versatile casserole easily adapts to personal preferences or seasonal availability. For a vegetarian version, swap ham for crispy sautéed mushrooms that bring a similar umami note to the dish. A more autumnal version can be created by adding diced butternut squash, giving the casserole a slight sweetness and interesting texture. For fans of stronger flavors, I suggest mixing some blue cheese into the sauce, which gives the dish a surprising flavor depth. If you like spicy food, add chopped chili peppers or a teaspoon of chili flakes for a nice heat.

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Storage tips

This gnocchi casserole works perfectly for make-ahead and storage. In an airtight container in the fridge, it keeps up to three days and, when reheated, it's almost better than freshly made because flavors have had time to develop. For reheating, an oven at 320°F for about 20 minutes is ideal, allowing the crust to regain its crispness. Microwaving works for individual portions, but the crust loses its crunch. For longer storage, the unbaked casserole can be frozen - just thaw completely before cooking and bake about 10 minutes longer than indicated in the recipe.

This combo of gnocchi, Brussels sprouts and ham has become a real favorite in my recipe collection. What started as a simple experiment to make winter veggies more appealing is now a regularly requested dish. The simple prep combined with an impressive taste experience makes it the perfect dish for both busy weekdays and relaxed weekends. Try this recipe and find out how Brussels sprouts can become your new favorite veggie!

Frequently Asked Questions

→ Do I need to pre-cook gnocchi?

Nope, fresh gnocchi cooks in the oven by soaking up the sauce. For dried ones, check the pack instructions.

→ Can I use frozen sprouts?

Sure! Defrost them and reduce cooking time by 5 minutes. Or toss them in frozen and bake 5–10 minutes longer.

→ What can replace ham?

For veggie options, use sautéed mushrooms, roasted nuts, or smoked tofu. You could also try turkey or smoked chicken if avoiding pork.

→ Which cheese is best?

Melty options like Gouda, Emmental, or mountain cheese work great. Sprinkle Parmesan for extra flavor. Experiment for your favorite combo.

→ Can I prepare it early?

Yes, prep it up to 24 hours ahead and refrigerate. Add the sauce right before baking, and bake 5–10 minutes more if cold from the fridge.

→ How to make it better?

Try nutmeg, thyme, or chili for a kick. Caramelized onions, garlic, or chopped nuts make it extra special.