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Gnocchi Green Bean

Gnocchi Green Bean Casserole

This cozy and creamy Gnocchi Green Bean Casserole blends tender green beans, pillowy gnocchi, and golden mushrooms in a velvety sauce, all baked until bubbling and topped with crispy fried onions. A modern twist on a beloved classic, perfect for holidays or a comforting weeknight meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Base
  • 1.5 lb fresh green beans trimmed and halved
  • 2 packages potato gnocchi 17 oz each
  • 1.5 cups French's fried onions for topping
  • Kosher salt to taste
For the Mushroom Cream Sauce
  • 1/2 cup unsalted butter divided
  • 1 medium yellow onion thinly sliced
  • 1 lb cremini mushrooms rinsed and thinly sliced
  • 2 cloves garlic finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup low-sodium chicken broth

Method
 

  1. Preheat oven to 350°F (175°C). Blanch green beans in salted boiling water for 2–3 minutes until bright and tender. Transfer to an ice bath, drain, season lightly with salt, and spread in a 13×9-inch baking dish.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and a pinch of salt; cook until softened and caramelized, about 7 minutes. Add 2 more tablespoons butter and stir in mushrooms. Cook 13–15 minutes until golden and tender. Add garlic and cook 1 minute. Transfer mixture to baking dish.
  3. In the same skillet, melt remaining 4 tablespoons butter. Whisk in flour to form a roux; cook 2–3 minutes until lightly golden. Slowly whisk in warm milk, then chicken broth. Simmer 5–7 minutes until thickened.
  4. Stir gnocchi into the sauce, separating any stuck pieces. Simmer 1–2 minutes to warm through.
  5. Pour creamy gnocchi sauce over the green beans and mushrooms. Stir gently to combine. Bake for 30 minutes until bubbling and lightly golden.
  6. Top with fried onions and bake another 7–10 minutes until crisp. Let cool slightly before serving.

Notes

To make this vegetarian, replace chicken broth with vegetable stock. For extra richness, add Parmesan or Gruyère. Use an ice bath to keep beans crisp. Add red pepper flakes for heat or use pre-cut vegetables to save time.