Ingredients
- 1 pound gnocchi
- 2 tablespoon butter
- 2 tablespoon flour
- 1 1/2 cups half and half
- 2 cups grated parmesan
- 1/2 teaspoon fresh grated nutmeg
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1 cup sliced provolone
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 2 teaspoon parsley
- 4 pre-cooked chicken sausages, sliced into 1/2” pieces
- 3 cups baby arugula
Instructions
- Cook the gnocchi according to package directions.
- Drain and set aside.
- Preheat oven to 350 F.
- Butter a 4qt casserole pan.
- To make the sauce, melt the butter in a medium saucepan over medium heat until bubbling.
- Whisk in the flour until combined and cook for 1 minute.
- Slowly add in the half and half whisking constantly to avoid getting lumps.
- Cook for 2-3 minutes whisking often.
- Add in 1 cup of the parmesan cheese, nutmeg, 1/2 teaspoon salt and 1/2 pepper.
- Reduce the heat to low and continue whisking, until smooth.
- Once the sauce reaches your desired thickness, remove from heat and set aside.
- In a large bowl mix together the ricotta, mozzarella, 1/2 cup parmesan, salt, pepper and parsley.
- Add in the hot gnocchi, sausage slices, arugula and mix.
- Add in the cream sauce and gently combine.
- Place the casserole dish on a pan to catch any dripping.
- Cover with foil and bake for 30 minutes.
- Uncover, top with the sliced provolone and remaining 1/2 cup of Parmesan and bake for another 15-20 minutes until the cheese is melted and bubbly.
