A comforting way to use up some of that Holiday Ham. Potato gnocchi are easy to find on the pasta aisle of most grocery stores.

1 16-oz package potato gnocchi
6 tablespoons butter — divided
1 pound ham — cut into bite-sized pieces
1 teaspoon olive oil
8 ounces crimini (baby bella) mushrooms — sliced
1/4 cup all-purpose flour
1/2 cup chicken or ham broth
1 1/2 cups whole milk
1/2 teaspoon kosher salt — divided
1/2 teaspoon white pepper — divided
1 cup shredded Gruyere cheese — (4-oz)
1/2 cup grated Parmesan cheese
1 cup frozen green peas — divided

Preheat oven to 400* F.

In a large pot of heavily salted water, cook the gnocchi according to package directions. Transfer drained gnocchi to a large bowl.

Melt 2 Tbsp of butter in a large pot over medium high heat. Add the ham and cook, stirring often, until the ham is just beginning to brown. With a slotted spoon, remove the ham to the bowl with the gnocchi.

Add the olive oil to the same pot along with the sliced mushrooms. Cook and stir until the mushrooms begin to brown, then season with a little of the salt and pepper. (Do not season the mushrooms before they have begun to brown) With your slotted spoon, remove the mushrooms to the gnocchi bowl.

Melt the remaining butter in the same pot. Sprinkle in the flour and add the remaining salt and pepper. Cook, stirring constantly, for a minute or two to cook the flour, then slowly whisk in the broth and milk. Continue to cook and stir until the sauce comes to a boil and begins to thicken. Remove from the heat. Add the shredded Gruyere cheese and half of the Parmesan, then stir until melted.

Pour the cheese sauce over the gnocchi, ham, and mushrooms. Add the peas and stir gently to combine.

Spray an 11×7-inch baking dish with non-stick spray. Transfer the gnocchi mixture to the prepared baking dish and sprinkle the remaining Parmesan cheese over the top.

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. Serve warm.

Servings: 4