Gnocchi Gratin With Spinach & Ricotta Recipe: This 10-Minute Gourmet Magazine Recipe Has Survived the Years Pasta Vegetarian Dinner
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.
Cuisine: Italian
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
You'll need:
- 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.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.