Gnocchi Green Bean

Looking for a cozy, comforting side or main dish that delivers creamy satisfaction in every bite? This Gnocchi Green Bean casserole combines pillowy gnocchi, tender green beans, and golden mushrooms, all wrapped in a rich, velvety sauce. It’s like the classic green bean casserole you love—but upgraded with hearty gnocchi for extra texture and comfort. Perfect for holidays, weeknight dinners, or anytime you crave something indulgently simple.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• A modern twist on a classic: Combines creamy green bean casserole flavors with the heartiness of gnocchi.
• One-dish convenience: Everything bakes together for easy prep and minimal cleanup.
• Crowd-pleasing comfort: Golden mushrooms, buttery sauce, and crisp fried onions make this irresistible.
• Perfect for holidays or cozy nights: Elegant enough for guests, simple enough for everyday cooking.
• Make-ahead friendly: Assemble in advance and bake before serving for stress-free entertaining.

Ingredients Needed

For the Base

• 1 ½ lb. fresh green beans, trimmed and halved
• 2 (17-oz.) packages potato gnocchi
• 1 ½ cups French’s fried onions, for topping
• Kosher salt, to taste

For the Mushroom Cream Sauce

• ½ cup (1 stick) unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 1 lb. cremini mushrooms, rinsed and thinly sliced
• 2 cloves garlic, finely chopped
• ¼ cup (30 g) all-purpose flour
• 3 cups whole milk, warmed
• 1 cup low-sodium chicken broth

How to Make Gnocchi Green Bean

Step 1: Prep the Beans

Preheat your oven to 350°F (175°C) and place a rack in the center.
Bring a large pot of salted water to a boil. Blanch the green beans until they turn bright green and just tender, about 2–3 minutes. Transfer immediately to an ice bath to stop the cooking. Drain well, season lightly with salt, and spread evenly in a 13×9-inch baking dish.

Step 2: Build the Flavor Base

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and a pinch of salt. Cook until the onion softens and begins to caramelize, about 7 minutes.
Add 2 more tablespoons of butter, then stir in the mushrooms. Sauté until their liquid evaporates and they turn deep golden and tender, about 13–15 minutes.
Stir in the garlic and cook for 1 minute, until fragrant. Transfer the mixture to the baking dish over the green beans.

Step 3: Make the Cream Sauce

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to form a smooth roux. Cook for 2–3 minutes, whisking constantly, until it turns lightly golden and nutty—this step ensures a rich flavor and prevents a raw flour taste.
Slowly whisk in the warm milk, followed by the chicken broth. Continue whisking until smooth. Simmer until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Step 4: Add the Gnocchi

Stir the gnocchi directly into the sauce, separating any pieces that stick together. Simmer for 1–2 minutes to warm them through.

Step 5: Combine and Bake

Pour the creamy gnocchi mixture over the green beans and mushrooms in the baking dish. Gently stir to combine everything evenly.
Bake for 30 minutes, until the edges bubble and the top turns slightly golden.

Step 6: Finish and Serve

Top with the fried onions and return to the oven for another 7–10 minutes, until the topping is crisp and fragrant. Let it cool slightly before serving for easier slicing and the perfect creamy texture.

Serving and Storage Tips

• Serving Ideas: Pair this dish with roasted chicken, turkey, or baked salmon. For a vegetarian meal, serve with a green salad and crusty bread.
• Storage: Cool completely before refrigerating. Store in an airtight container for up to 3 days.
• Reheating: Warm individual portions in the oven at 350°F (175°C) for 10–15 minutes or in the microwave in short bursts until heated through.
• Make Ahead: Assemble the casserole (without fried onions) up to a day in advance. Add the topping just before baking.

Helpful Notes

• Make it vegetarian: Swap chicken broth for vegetable stock.
• Add extra richness: Stir in a handful of shredded Parmesan or Gruyère cheese before baking.
• Texture tip: Don’t skip the ice bath—this keeps the green beans bright and crisp.
• Shortcut idea: Use pre-sliced mushrooms and packaged trimmed beans for faster prep.
• Want spice? Add a pinch of red pepper flakes to the mushroom sauce for subtle heat.

Conclusion

This Gnocchi Green Bean casserole delivers everything you crave in comfort food—creamy, cozy, and bursting with rich, savory flavor. Whether you’re updating a holiday favorite or looking for a quick, hearty side, this dish brings a fresh twist to a timeless classic.

If you try this recipe, leave a star rating and a comment below—I’d love to hear how it turned out!
And don’t forget to share your creation on Pinterest or Facebook to inspire others.
👉 What’s your favorite twist on a traditional green bean casserole? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen green beans?

Yes! Just thaw and drain them well before adding. Skip the blanching step since frozen beans are already par-cooked.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your gnocchi is labeled gluten-free.

Why did my sauce turn too thick?

If your sauce gets too thick, whisk in a splash of warm milk or broth until you reach the right creamy consistency.

Can I freeze Gnocchi Green Bean casserole?

You can freeze it before baking—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

Can I use homemade gnocchi?

Definitely! Homemade gnocchi adds an even softer texture—just make sure they’re firm enough to hold up in the sauce.