Gratineed Gnocchi With Spinach And Ricotta Recipes

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GRATINEED GNOCCHI WITH SPINACH AND RICOTTA



Gratineed Gnocchi with Spinach and Ricotta image

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Categories     Milk/Cream     Pasta     Potato     Side     Broil     Vegetarian     Quick & Easy     Mozzarella     Ricotta     Spinach     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

1 (1-lb) package potato gnocchi
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella

Steps:

  • 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.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!

Provided by Catherine McCord

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
One 10-ounce box frozen chopped spinach, thawed
1 cup whole-milk ricotta cheese
2/3 cup freshly grated Parmesan cheese, plus 2 tablespoons for serving
1 egg yolk
2 tablespoons all-purpose flour, plus more for dusting

Steps:

  • Bring a large pot of salted water to a boil.
  • Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
  • Lightly dust your hands with flour so the mixture doesn't stick to your hands.
  • Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
  • Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.

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