Gnocchi Stuffing 

Ingredients: 

2 pounds potato gnocchi

3 tablespoons olive oil

1 large onion, diced

3 celery stalks, chopped

1 cup mushrooms, sliced

2 cloves garlic, minced

1 tea2 cloves garlic, minced

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 cup chicken broth (or vegetable broth)

½ cup grated Parmesan cheese

¼ cup chopped parsley

Directions:

Preheat oven to 375°F. Cook the gnocchi according to package directions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add onion, celery, and mushrooms. Cook for about 5 minutes until softened. Stir in garlic, sage, thyme, salt, and pepper. Cook for another minute. Add the cooked gnocchi and toss to coat with the vegetables and herbs. Pour in the chicken broth and mix well. Transfer the mixture to a greased baking dish. Sprinkle Parmesan cheese evenly on top. Bake for 20 minutes until golden and slightly crisp on top. Garnish with parsley before serving.

Tips:

Brown the gnocchi in a skillet for a crispier texture before baking.

Add chopped cooked sausage for extra flavor.

Use fresh herbs if you have them for a more fragrant dish.

Make it a one-pan meal by baking it in the same skillet you sautéed the vegetables in.