Savory Gnocchi Brussels Sprout Gratin

Heavenly creamy sauce envelops tender gnocchi and crisp Brussels sprouts, while juicy ham adds a savory note. This warming casserole combines the flavors of autumn with the comfort of Italian cuisine and creates a taste experience that warms the soul. The golden-brown cheese crust and the tempting aroma from the oven make this dish the perfect companion for rainy autumn days and cozy family evenings.

When I prepared this casserole for my family for the first time, I was surprised how enthusiastic even my children were about the Brussels sprouts. The creamy sauce and the soft gnocchi convinced them so much that they didn't even notice how much healthy vegetables they were eating. Since then, this dish has been one of our favorites on cold days when we need something warming and comforting.

Nutritional Benefits

• Brussels sprouts: Are rich in vitamins C and K, thereby strengthening the immune system in the cold season
• Fiber: The small cabbage heads contain valuable fiber for healthy digestion
• Antioxidants: Their high content of antioxidants supports cell health and has anti-inflammatory effects
• Secondary plant compounds: The contained secondary plant compounds have positive effects on health
• Gnocchi: Provide complex carbohydrates for long-lasting energy
• Proteins: The protein content from ham and cheese ensures a satisfying meal
• Nutrient composition: The combination of carbohydrates, proteins, and vegetables offers a balanced nutrient composition

Brussels sprouts have become an appreciated winter vegetable in our household. I used to serve them only as a side dish, but in this casserole, their nutty flavor comes out perfectly. I was particularly impressed by how well they harmonize with the creamy sauce while maintaining their characteristic firmness.

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Ingredient Explanation

• Fresh Brussels sprouts: Form the flavor base and should be firm and green
• Ready-made refrigerated gnocchi: Save valuable time without compromising on taste
• High-quality ham: Gives the dish a hearty depth
• Fresh cream: Provides the irresistible creaminess of the casserole
• Grated cheese: With character gives the dish seasoning and forms the golden crust
• Fresh egg: Binds the sauce and ensures a velvety consistency
• Salt and pepper: Perfectly round out the flavor profile

When selecting the cheese, I recommend a mixture of savory mountain cheese and mild Gouda. The mountain cheese brings depth to the flavor profile, while the Gouda melts wonderfully and provides the perfect consistency. In my last attempt, I also mixed in some grated Parmesan, which gave the whole thing an additional umami note.

Preparation Steps

Prepare Brussels sprouts:

Thoroughly wash the Brussels sprouts under cold water. Remove the outer, often slightly wilted leaves and cut off the hard stalks. Halve larger sprouts so everything cooks evenly. Cook the sprouts in lightly salted water for about 10 minutes until tender but still firm. Not too long, as the Brussels sprouts will continue to cook in the oven.

Mix sauce:

In a bowl, mix the cream with the beaten egg and two-thirds of the grated cheese. Season generously with salt and freshly ground pepper. The sauce should be nicely creamy and have enough seasoning, as the gnocchi themselves are rather mild in taste. A hint of nutmeg perfectly rounds out the aroma.

Prepare ingredients:

Cut or tear the ham into bite-sized pieces. Depending on preference, you can choose larger or smaller pieces. Take the ready-made gnocchi out of the package and set aside. They don't need to be pre-cooked, as they will cook perfectly in the sauce and through the oven heat.

Layer casserole:

Grease an ovenproof dish with some butter or oil. Add the pre-cooked Brussels sprouts, the raw gnocchi, and the ham pieces to the dish and carefully mix. Make sure the ingredients are evenly distributed for a harmonious taste experience in every bite.

Distribute sauce:

Pour the prepared cheese-cream mixture evenly over the ingredients in the casserole dish. Shake gently so the sauce can flow between all ingredients. Sprinkle with the remaining cheese, which will form a delicious crust during baking.

Bake:

Preheat the oven to 200 degrees Celsius (392°F) conventional heat. Bake the casserole for 25-30 minutes until the surface is golden brown and the cheese is bubbly. In the last few minutes, you can turn on the grill function for a particularly crispy crust. Let rest for about 5 minutes before serving so the sauce can settle a bit.

Worth Knowing

• Brussels sprouts: Taste particularly sweet and aromatic after the first frost
• Nutrients: The small cabbage heads are among the most nutrient-rich vegetables of all
• Gnocchi: Originally come from Northern Italy and were traditionally made from potatoes

My mother-in-law was initially skeptical when I announced I was preparing a Brussels sprout casserole. She had bad memories of Brussels sprouts from her childhood, where they were often cooked too long. However, when she tried the first bite of this casserole, she was completely convinced. What excites me most about this recipe is its versatility. Some days I refine it with some garlic or fresh herbs, other days I try different types of cheese. It tastes slightly different each time, but always delicious.

Serving Recommendations

This hearty gnocchi casserole is already a complete dish, but can be enhanced by suitable accompaniments. A crisp green salad with lemon dressing forms a refreshing contrast to the creaminess of the casserole and ensures a balanced meal. Freshly baked garlic bread is perfect for soaking up the delicious sauce, which is too good to leave on the plate. For wine lovers, I recommend a dry white wine such as Pinot Grigio or Chardonnay, whose slight acidity beautifully balances the creaminess of the dish.

Recipe Variations

This versatile casserole can be wonderfully adapted to personal preferences or seasonal availability. For a vegetarian version, replace the ham with crispy sautéed mushrooms, which bring a similar umami note to the dish. A more autumnal version can be created by adding diced pumpkin, which gives the casserole a slight sweetness and interesting texture. For lovers of more intense flavors, I recommend mixing some blue cheese into the sauce, which gives the dish a surprising depth of flavor. If you like it spicy, you can use chopped chili peppers or a teaspoon of chili flakes for pleasant warmth.

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Storage Tips

This gnocchi casserole is excellent for preparing ahead and storing. In an airtight container in the refrigerator, it keeps for up to three days and tastes almost better reheated than freshly prepared, as the flavors have had time to develop. For reheating, the oven at 160 degrees Celsius (320°F) for about 20 minutes is suitable, which makes the crust crispy again. The microwave is practical for individual portions, though the crust loses its crispiness. For longer storage, the unbaked casserole can be frozen – simply thaw completely before baking and then bake about 10 minutes longer than indicated in the recipe.

This combination of gnocchi, Brussels sprouts, and ham has become a real favorite in my recipe collection. What began as a simple experiment to make winter vegetables more attractive has now become a dish that is regularly requested. The simplicity of preparation combined with an impressive taste experience makes it the perfect dish for stressful weekdays and cozy weekends alike. Try this recipe and discover how Brussels sprouts can become your new favorite vegetable!

Frequently Asked Questions

→ Do I need to pre-cook the gnocchi?

No, refrigerated gnocchi don't need to be pre-cooked. They will cook during baking time in the oven and absorb the flavors of the sauce. For dried gnocchi, however, you should follow the package instructions.

→ Can I use frozen Brussels sprouts?

Yes, frozen Brussels sprouts work well too. You should thaw them beforehand and cook them about 5 minutes less, as they are often pre-cooked. Alternatively, you can use them directly from frozen and extend the baking time by about 5-10 minutes.

→ What can I replace the ham with?

For a vegetarian version, you can omit the ham completely or replace it with sautéed mushrooms, roasted walnuts, or smoked tofu. If you don't like pork, you can also use turkey breast or smoked chicken breast.

→ Which cheese works best for this casserole?

Cheese varieties that melt well work best, such as Gouda, Emmental, or Alpine cheese. For additional flavor, some Parmesan can also be mixed in. Feel free to experiment with different cheese varieties or blends!

→ Can I prepare the casserole in advance?

Yes, you can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add the sauce just before baking and extend the baking time by about 5-10 minutes if the casserole comes straight from the refrigerator.

→ How can I enhance the casserole?

You can enhance the casserole with various spices like nutmeg, thyme, or a pinch of chili. Caramelized onions, some garlic, or a handful of chopped nuts also give the dish a special touch.