This Apple & Poblano Gnocchi Bake with Smoked Cheddar Cheese delivers an explosion of flavors and texture in every bite! Made of fluffy gnocchi, sweet and tart JUICI apples with a hint of spice from the poblano peppers—all of these doused in a creamy cheese sauce and baked to perfection! It is the ultimate fall recipe to make on the holidays!
Preparation:
Preheat the oven to 400 degrees.
Steps:
1. Cook the Gnocchi. Fill a large pot with water and bring it to a boil. Add the gnocchi and cook according to the package directions. Remove the gnocchi from the pot and set aside.
2. Sautee the apples and peppers.In a 10-inch nonstick skillet preheated to medium-high heat, add the olive oil and poblano pepper. Saute the pepper for about 5 to 7 minutes or until softened. Next, add the onion and apple. Continue to cook until softened, about 5 minutes. Remove the veggies from the skillet and add them to the bowl with the gnocchi and toss.
3. Make the cheese sauce. In the same skillet as the veggies, melt the butter over medium heat. Add the flour and begin to whisk for about a minute. Gradually pour in the milk and continue to whisk until thickened about four to five minutes. Once thickened add the shredded cheese and turn off the heat. Continue to whisk until the cheese sauce is smooth.
4. Assemble. Pour the cheese sauce over the bowl with gnocchi and gently stir to combine.
5. Add the panko crust. Wipe the 10-inch nonstick skillet clean with a paper towel. Pour the gnocchi into the prepared baking dish. Melt the remaining 1 tbsp of butter in the microwave. Add it to a bowl with panko and cayenne pepper. Stir to combine. Place the panko mixture on top of the gnocchi.
6. Bake. Bake for about 15 to 20 minutes or until golden brown.
Helpful Tips:
You will know when your gnocchi are cooked when they float to the surface. Remove them immediately to avoid overcooking them and making them mushy.
When making the cheese sauce, make sure to stir continuously to prevent lumps from forming. Cook until just thickened and remove from heat before adding the cheese. The residual heat should take care of melting the cheese without overcooking the roux.
If the top layer of the gnocchi bake becomes too dark mid-bake, cover the dish with a sheet of foil to prevent it from burning.