Gnocchi Gratin With Spinach & Ricotta Recipe: This 10-Minute Gourmet Magazine Recipe Has Survived the Years by Donna John
Back in the early 2000s, the late Gourmet magazine had a section called 10-Minute Mains in each issue. This is a recipe ripped out of the May 2006 issue that has been in my recipe rotation ever since. Gourmet, you are missed.
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
- 1 package (16 ounces) potato gnocchi
- 2/3 cup heavy cream
- 1/2 teaspoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 bag (9 ounces) baby spinach
- 1/2 cup ricotta
- 2/3 cup shredded mozzarella
Here's how to make it:
Preheat oven broiler. Cook gnocchi according to package directions in boiling, salted water. (They will float to the surface when they're done.) Drain.
In an oven-proof skillet, whisk together the cream, flour, salt, pepper and nutmeg. Bring to a boil and cooking, whisking often, until reduced by half, about 2 minutes.
Add the spinach a little at a time and cook until wilted, about 2-4 minutes. Turn off the heat.
Add the gnocchi.
Dollop the ricotta over the top and then sprinkle with the mozzarella.
Broil until cheese is beginning to brown and is bubbly.
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