Ingredients
1
(16-oz.) pkg. potato gnocchi
1/4
cup butter
1
garlic clove, minced
1
cup whipping cream
6
oz. (1 1/2 cups) shredded fresh Romano cheese
1/4
lb. cooked ham, coarsely chopped (3/4 cup)
1
(10-oz.) pkg. frozen broccoli in cheese flavored sauce, thawed
2
(4.5-oz.) jars sliced mushrooms, drained
1/2
cup Progresso™ Parmesan Bread Crumbs
Preparation
Heat oven to 400°F. Cook gnocchi as directed on package, omitting salt.
Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted.
Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole.
Bake at 400°F. for 25 to 30 minutes or until golden brown. Cool 5 minutes before serving.
