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Yields:
12 - 16 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
340
That green bean casserole on your holiday menu is begging for an upgrade. Luckily that means adding just one ingredient to turn your favorite side into gnocchi green bean casserole. Seriously. That’s it. Blanched fresh green beans and buttery sliced mushrooms, onions, and garlic get tossed with a creamy béchamel sauce and pillowy gnocchi, then baked until bubbly. An obligatory layer of salty fried onions is scattered on top—just like the OG version—for plenty of extra crunch, creating an unbeatable variety of textures.
Make ahead:
This is definitely a side that can be made ahead, and trust me, you’ll need the extra time on Thanksgiving Day. Once you’ve assembled everything in a baking dish (except for the fried onions!) and it’s cooled to room temp, cover it tightly with plastic wrap and foil. Refrigerate the dish for up to 2 days or until you’re ready to bake.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Made this new holiday classic? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 1 1/2 lb.
green beans, halved
- 1/2 cup
(1 stick) unsalted butter, divided
- 1
medium yellow onion, thinly sliced
- 1 lb.
cremini mushrooms, rinsed, thinly sliced
- 2
cloves garlic, finely chopped
- 1/4 cup
(30 g.) all-purpose flour
- 3 cups
whole milk
- 1 cup
low-sodium chicken broth
- 2
(17-oz.) pkg. gnocchi
- 1 1/2 cups
French’s fried onions
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. In a large pot of boiling salted water, cook green beans until bright green, 2 to 3 minutes. Using a spider or slotted spoon, transfer green beans to an ice bath. Drain beans; season with 1/2 tsp. salt. Transfer to a 13" x 9" baking dish.
- Step 2In a large skillet over medium heat, melt 2 Tbsp. butter. Add onion; season with salt. Cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Add 2 Tbsp. butter and let melt. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, 13 to 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt. Transfer to baking dish, spreading over green beans.
- Step 3In same skillet over medium heat, melt remaining 4 Tbsp. butter. Whisk in flour and cook, whisking, until roux is golden and smells toasted, 2 to 3 minutes. Slowly whisk in milk until combined, then whisk in broth. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 7 minutes. Stir in gnocchi, breaking apart any gnocchi stuck together.
- Step 4Pour sauce and gnocchi over bean mixture in baking dish. Stir to combine.
- Step 5Bake casserole until edges are bubbling and gnocchi is warmed through, about 30 minutes. Top with fried onions, then continue to bake until onions are fragrant and warmed through, 7 to 10 minutes more.
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