Gnocchi and Bean Casserole

Gnocchi and Bean Casserole

Gnocchi and bean casserole What a simple and nutritious pasta dish just full of mixed greens, roasted corn, heirloom beans and the classic Italian potato dumpling seasoned with aromatic spices and topped with creamy and piquant Manchego cheese! This is a super flavorful dish combining carbohydrates and wholesome legumes to make a perfect vegetarian protein!

 
1 package Gnocchi
2 cups cooked heirloom beans such as brown Tepary, Cranberry or Borlotti
2 cups mixed braising greens, chopped kale or Swiss chard
Corn kernels removed from 4 roasted corn
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Dash of Aleppo pepper flakes
1/2 cup chicken or vegetable broth
1/2 cup go shredded Manchego cheese
Fresh cilantro sprigs for garnish

Boil gnocchi as per package instructions, drain
In a large mixing bowl combine gnocchi, corn, greens, spices, olive oil and broth
Transfer to an oven proof dish
Top with cheese
Pop into oven at 350 degrees Fahrenheit for 10-15 minutes until cheese is melted and bubbly
Garnish with cilantro sprigs
Serve as a stand alone vegetarian entrée or as a side to grilled or roasted meat
Tuscan red or Chianti would be great!

Find a wonderful variety of heirloom beans at ranchogordo.com!