Gratineed Gnocchi with Spinach and Ricotta
Ingredients
1 pound potato gnocchi (The kind from a box. Although you could easily use your own if you have them!)
2⁄3 cup half and half
1⁄2 teaspoon all purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄8 teaspoon ground nutmeg
15 ounces baby spinach
1⁄2 cup ricotta cheese
2⁄3 cup mozzarella cheese, shredded
Instructions
1. Preheat broiler.
2. Bring large pot of water to boil and cook gnocchi according to package instructions. (My package said “3-4 minutes or until gnocchi float to the top.”) Drain well.
3. Whisk together cream, flour, salt, pepper and nutmeg in a 12-inch ovenproof skillet, then bring to boil over medium heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach and toss with tongs to coat. Cook until wilted, about 2-5 minutes. Remove from heat and stir in gnocchi.
4. Spoon ricotta over gnocchi mixture in 4-5 large dollops then sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2-3 minutes. Season with pepper.
Comments
A friend of mine linked me to this recipe at least a year ago and I’ve just never gotten around to making it. I finally picked up a box of gnocchi at the store and said “I will do something with this, or else!” I remembered this recipe and decided that it would be my first gnocchi preparation experience. And it was delicious! The flavors all worked very well together, the sauce was light and scrumptious. The gnocchi were fantastic and almost fluffy. I would make this again in a heartbeat and will be on the lookout for other gnocchi recipes to make in the future.
Shown here with Broiled Steaks.
Internet - Epicurious