Sweet Gnocchi casserole with Toasted Marshmallows

Forget everything you think you know about sweet potato casserole—this Thanksgiving we’re giving the classic a deliciously bold twist.

Picture this: pillowy gnocchi sizzling in brown butter, tossed with cinnamon and a kiss of sugar until they’re caramelized and golden… and just when you think it can’t get any better, we crown the whole thing with perfectly toasted marshmallows.

Ingredients:

- 1 package NOCCA gnocchi

- 2 tbsp melted butter

- 2 tbsp brown sugar

- 2 tsp ground cinnamon

- 2 cups mini marshmallows

Instructions:

Bring a pot of water to a boil. Cook the NOCCA gnocchi until they float to the top (about 2–3 minutes). Drain and set aside. In a large skillet, melt butter over medium heat. Add brown sugar and cinnamon. Stir until the sugar dissolves and starts to bubble (about 1 minute). Add the cooked gnocchi to the skillet and toss to coat in the buttery brown sugar mixture. Cook for 2–3 minutes until the gnocchi are slightly golden and caramelized.

Transfer the gnocchi mixture into a baking dish. Top evenly with mini marshmallows Place the baking dish in your oven and turn on the broil setting for 2-3 minutes, just until the marshmallows are golden and melty (keep a close eye so they don’t burn!).

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