Gnocchi Green Bean Casserole

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That green bean casserole on your holiday table? It’s time for a glow-up! Just one ingredient takes it from classic to extraordinary: gnocchi. Imagine tender green beans, buttery mushrooms, onions, and garlic all tossed in a luscious béchamel sauce with soft, pillowy gnocchi. Bake it until golden and bubbly, then finish with a generous sprinkle of crunchy fried onions for that perfect nostalgic touch. The result? A side dish that’s comforting, full of texture, and guaranteed to steal the show!

Make ahead:

This casserole is a perfect side dish for preparing ahead of time, especially for busy holidays like Thanksgiving. Here’s how to make it in advance:

1. Assemble the Dish: Prepare the casserole as instructed, but skip adding the fried onions on top.
2. Cool Completely: Once assembled, allow the dish to cool to room temperature.
3. Cover Securely: Wrap the dish tightly with plastic wrap and then a layer of aluminum foil to keep it fresh.
4. Refrigerate: Store it in the refrigerator for up to 2 days before baking.
5. Bake and Finish: When ready to serve, bake the casserole as directed, adding the fried onions during the final few minutes to maintain their crunch.

This way, you can save time on the day of your gathering and still enjoy a perfectly baked, flavorful casserole!

Ingredients

• 1 1/2 lb. green beans, halved
• 1/2 c. (1 stick) unsalted butter, divided 
• 1 medium yellow onion, thinly sliced
• 1 lb. cremini mushrooms, rinsed, thinly sliced 
• 2 cloves garlic, finely chopped
• 1/4 c. (30 g.) all-purpose flour
• 3 c. whole milk
• 1 c. low-sodium chicken broth
• 2 (17-oz.) pkg. gnocchi
• 1 1/2 c. French’s fried onions 

Directions

Step 1

Start by placing an oven rack in the center and preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook your green beans for 2 to 3 minutes until they’re bright green. Quickly transfer them to an ice bath using a slotted spoon or spider to stop the cooking process. Once cool, drain them and season with a pinch of salt. Then, transfer the green beans to a 13” x 9” baking dish.

Step 2

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onions and season with a little salt. Let them cook, stirring occasionally, for about 7 minutes until they start to soften and turn golden. Then, melt another 2 tablespoons of butter in the skillet and toss in the mushrooms. Cook them, stirring occasionally, for 13 to 15 minutes until they’re tender and the liquid has evaporated. Add in the garlic and cook for about 1 minute more, stirring until fragrant. Season with salt, then transfer this mixture to the baking dish and spread it over the green beans.

Step 3

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook it for about 2 to 3 minutes until the roux turns golden and smells nutty. Gradually whisk in the milk, followed by the broth, and bring it to a simmer. Stir occasionally and cook for 5 to 7 minutes until the sauce thickens. Add the gnocchi, breaking up any that are stuck together, and let it cook in the sauce for a minute or two.

Step 4

Pour the sauce and gnocchi mixture over the green bean and mushroom layer in the baking dish. Stir everything together until it’s well combined.

Step 5

Bake the casserole for about 30 minutes until the edges are bubbly and the gnocchi is heated through. Top it with a generous amount of fried onions and bake for another 7 to 10 minutes until the onions are crispy and fragrant. Enjoy the ultimate cozy side dish!