Use leftover ham to make ham steak and gnocchi casserole. Topped with plenty of cheese, it’s a perfect weeknight casserole dinner.
Jump to RecipeI’ve mentioned before, but it’s worth saying again, I love gnocchi! It’s such a yummy, smooth little puff of potato and adds so much to a meal. I first had it in chicken and gnocchi soup, and haven’t looked back since then.
Over the last few years, I’ve made quite a few recipes using gnocchi in a variety of ways. They can be boiled, fried, sauteed, and baked. The versatility makes it fun to work with. This time, I decided to use them in a casserole with some ham steak and, of course, lots of cheese.
Originally, I set out to make ham steak and gnocchi casserole a recipe for around Easter, but that didn’t pan out. You can either purchase a ham steak for this recipe, or use leftover spiral ham.
Step by Step
Ingredients
- 16 oz gnocchi
- 5 tbsp butter, unsalted
- 1 lb ham steak, cut into bite-sized pieces
- 1/4 cup flour
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/4 cup green onions, sliced
Preparation
Preheat the oven to 400F.
Cook the gnocchi according to the package directions, drain and place in a large mixing bowl.
Melt 2 tbsp of butter in a Dutch oven over medium-high heat then add the ham steak. Cook, stirring often, for about 10-12 minutes, until the ham starts to brown.
Transfer the ham to the bowl with the gnocchi.
Melt the remaining 3 tbsp of butter in the pan and whisk in the flour, stirring constantly, until it is light brown in color, about 1-2 minutes.
Slowly whisk in the milk, a little at a time, until it is smooth. Bring to a boil, stirring constantly, and add the salt and pepper.
Remove the pan from the heat and whisk in the gruyere cheese and half of the parmesan cheese until melted. Pour the cheese sauce over the ham and gnocchi and add the green onions then gently fold to coat.
Transfer to a greased 9×13 casserole dish and sprinkle with remaining parmesan cheese.
Bake for about 25-30 minutes, until bubbly and golden brown. Serve warm
Leftovers
To save any leftover ham steak and gnocchi casserole, cover the casserole dish with either an included cover or foil. Refrigerate for up to 3 days. To reheat, place the entire pan in the oven (just don’t place a cold pan in a preheated oven) and heat at 350F for about 10 minutes, until warmed through.
Recipe
Originally Published On: August 4, 2021
Ham Steak and Gnocchi Casserole with Cheese
Ingredients
- 16 oz gnocchi
- 5 tbsp butter (unsalted)
- 1 lb ham steak (cut into bite-sized pieces)
- 1/4 cup flour
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups gruyere cheese (shredded)
- 1/2 cup parmesan cheese (shredded)
- 1/4 cup green onions (sliced)
Recommended Equipment
Instructions
- Preheat the oven to 400F
- Cook the gnocchi according to the package directions, drain and place in a large mixing bowl
- Melt 2 tbsp of butter in a Dutch oven over medium-high heat then add the ham steak
- Cook, stirring often, for about 10-12 minutes, until the ham starts to brown
- Transfer the ham to the bowl with the gnocchi
- Melt the remaining 3 tbsp of butter in the pan and whisk in the flour, stirring constantly, until it is light brown in color, about 1-2 minutes
- Slowly whisk in the milk, a little at a time, until it is smooth
- Bring to a boil, stirring constantly, and add the salt and pepper
- Remove the pan from the heat and whisk in the gruyere cheese and half of the parmesan cheese until melted
- Pour the cheese sauce over the ham and gnocchi and add the green onions then gently fold to coat
- Transfer to a greased 9×13 casserole dish and sprinkle with remaining parmesan cheese
- Bake for about 25-30 minutes, until bubbly and golden brown
- Serve warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Ham Steak and Gnocchi Casserole FAQs
Ham Steak is a very thick cut of a spiral ham.
Ham steak can be found typically with other prepackaged deli meats.
Yes! If you are cooking spiral ham, this is a great way to use up some leftovers. Just make sure you have a thick piece to use.
Gnocchi is usually near other pastas in the grocery store. It’s often at the top or bottom of the shelves rather than at eye-level.
If you can’t find Gruyere cheese, try Irish white cheddar or fontina cheese.
Src: https://www.chefspencil.com/best-6-gruyere-cheese-substitutes/
Oh we love Gnocci! I feel like this would be such a crowd pleaser.
I do, too! It’s so yummy and easy to work with.
The presentation of this looks scrumptious. I wonder if this recipe would work well with chicken as a substitute for ham steak.
I don’t see why it wouldn’t work. I haven’t personally tried it, but I think it would go well in the dish.
I love gnocchi – I’ve never tried it in a casserole though… This sounds like such a delicious evening meal and I’m pretty sure this would go down well with the whole family – which is always a bonus!
This was the first time I tried it like this, too. It was so good and my family also devoured it!
This is such a great idea and a perfect simple supper that would good great with a chunk of crispy bread xx
Mmmmm… I love fresh bread with casseroles.
I don’t think I’ve ever had a gnocchi casserole before. This sounds like something my family would love!
Cheese and potatoes – there really is no better partnership!
This Gnocchi recipe looks delicious! I am pinning this one to make for the family as I am always looking for somethign new and yummy to make 😉
The cheese melt on the top looks mouth watering!
I have never tried gnocchi before. I definitely want to try this casserole. I really wonder how it will taste, especially with the melted cheese on it.
Looks so very delicious! It’s definitely something I want to try cooking! Looks so good!
This looks out of this world!!! I can’t wait to make it, can’t wait!!!! Ham and gnocchi omg…so good…
Oh wow this looks like it would be absolutely DELISH!
Holy smokes! This sounds absolutely delicious!
This looks like such a delicious dinner for a cold night!
Can you freeze this? If so, freeze before or after baking?
Hi! I’ve never tried freezing it before, so I’m not positive how it would work. I would try freezing before cooking, though. Prepare it all, then freeze. The only thing that may happen is the gnocchi breaking down a bit as it cooks after being frozen. But, when you go to bake, make sure it goes into the oven before heating as a hot oven can break a cold dish.