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Cheesy Potato Gnocchi Bake with Green Beans and Wild Mushrooms



Serves: four people – 2 lbs potato gnocchi – 1 lb hen of the woods, cremini, button or another mushrooms you like – ½ lb blue lake green beans – 1 tspn thyme dried or fresh Bechamel Ingredients (yields 3 cups sauce): – 2 1/2 cups Real California whole milk – 2 tbsp Real California unsalted butter (slightly more than 1/4 stick) – 1/3 cup all-purpose flour – 1 cup chopped onion – ½ tspn chopped garlic – 1 fresh bay leaf – ¼ tspn salt – 2 pinches black pepper – 1 pinch of ground nutmeg – ¼ lb. Real California Mozzarella – ¼ lb. Real California Pepper Jack, grated – ¼ lb. Real California, Dry Jack, grated for the top
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1. Sauté your onions in the California butter in a large saucepot at medium to high heat. Saucepot should be 4 qt. size or bigger, enough to hold the gnocchi, mushrooms and green beans.

2. Once your onions begin to soften after 3–5 minutes, add garlic and stir.

3. Add bay leaf, salt, pepper, nutmeg and continue to cook until the onions are completely cooked.

4. Add the flour to the onion mix and stir with wooden spoon until fully mixed, cook for 2–3 minutes.

5. Whisk in your California milk and continue to cook stirring intermittently for 3–5 minutes.

6. Turn the temperature to a low simmer and then add the California Pepper Jack and Mozzarella to the sauce. Use a whisk to melt the cheese into the sauce.

7. Add the gnocchi to the sauce and stir to coat the gnocchi with the sauce.

8. Now mix in the green beans with the herbs and mushrooms.

9. Pop all of this into a 6” x 12” casserole dish and add some California Dry Jack to the top.

10. Pop the dish into the broiler to bake for about 5 minutes until it’s a golden brown, and then it’s ready to serve.