eat! craft! live!

Baking, crafting, mama-ing and taking photos of it all. When I remember.

gratineed gnocchi with spinach and ricotta

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gnocchi (by bookgrl)

This recipe is not nearly as photogenic as it should be, considering how delicious it is. It has all my comfort food basics. Potatoes? Check. Cheese? Check. Warm, creamy spinach? Check. A heavenly baking aroma? Check. Warm and filling, it can be made with store bought or homemade gnocchi. It is creamy and cheesy but with enough greens to make you feel a little less guilty about eating a whole plate full of starches and fats. But oh such yummy starches and fats…

If you want to make your own gnocchi (and I recommend that you do – at least once), there’s a very informative recipe here. The ingredient list is short but the instructions are long. Don’t be intimidated! It’s really a lot easier than it looks, but it takes quite a bit of explaining to impart the gnocchi-making knowledge. Really though, it’s one of those things that once you’ve made it a time or two, you won’t even need to look at the recipe because you’ll just know.

Gratineed Gnocchi with Spinach and Ricotta
from Gourmet, May 2006

  • 1 lb. package potato gnocchi (or homemade!)
  • 2/3 cup heavy cream
  • 1/2 t. flour
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 1/8 t. ground nutmeg
  • 1 lb. baby spinach
  • 1/2 cup ricotta
  • 2/3 cup shredded mozzarella (or more, if you’re like me…)

Preheat broiler. Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.

Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.

My note: I don’t have an ovenproof skillet, so I whisked everything together and then put it in a small casserole to go in the oven.

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