Spinach Gnocchi Au Gratin

• 份量: 6 servings
• 准备时间: 40 minutes
• 总时间: 1 hour 20 minutes

配料

1 lb fresh baby spinach

⅔ cup high quality, whole milk ricotta

1 ¼ cups freshly grated Parmigiano-Reggiano cheese

1 large egg (lightly beaten)

½ tsp freshly grated nutmeg

1 tsp lemon zest

1 tsp kosher salt

1 tsp black pepper (freshly ground)

½ cup all-purpose flour

extra-virgin olive oil

2 ½ cups half and half

5 cloves garlic, (sliced)

1 tsp fresh thyme (2-3 sprigs thyme)

2 cups freshly grated Parmigiano-Reggiano cheese, (divided)

kosher salt

freshly ground black pepper

步骤

Au Gratin Sauce

Heat the half-and-half, garlic, and thyme sprigs in a saucepan over medium heat. Warm through until bubbles begin to form around the edges, being sure not to scorch the bottom.

Stir in 1 ½ cups Parmesan and season generously with salt and pepper, to taste. Continue to stir over the heat until the cheese begins to melt and the sauce becomes smooth.

Remove from heat. Save the remaining ½ cup cheese to sprinkle before baking.

Spinach Gnocchi Au Gratin

Blanch the spinach in a large pot of boiling water until just wilted, 4 minutes, or steam the spinach in the microwave, 2-3 minutes. Drain, let cool, and lightly press out any excess water with paper towels.

Finely chop the spinach or pulse in a food processor until chopped but not overly pureed.

In a large bowl, mix the spinach with the ricotta, Parmesan cheese, beaten egg, nutmeg, lemon zest, 1 tsp. salt, and 1 tsp. pepper, until combined.

Use parchment paper or aluminum foil to line a baking sheet.

Fill a shallow bowl with the all-purpose flour. Roll about 1 tablespoon of the spinach mixture in the flour to form a 2-inch ball (You want these to be larger than traditional gnocchi).

Transfer to the baking sheet. Repeat until all of the gnocchi “dough” is used.

*Make Ahead Tip: At this point, the gnocchi can be placed in the freezer for 4 hours, then placed into a sealed bag or container and frozen until ready to use.

Preheat the oven to 375 °F. Bring a large pot of water to a boil. Lightly oil a baking dish for the gratin, and cover the bottom with a few tablespoons of the au gratin sauce.

In batches of 8 to 10, simmer the gnocchi until they float, then simmer 1 minute more before lifting with a slotted spoon and placing them in the baking dish. If you are cooking these from frozen, they will take 2-3 minutes longer before floating.

When the baking dish is full, cover the gnocchi with the Parmigiano-Reggiano gratin sauce, and sprinkle the remaining ½ cup of cheese on top. Bake the gnocchi until the sauce is bubbling (15-20 minutes). If desired, broil the top for 1-2 minutes to brown the cheese.

Serve with a sprinkling of freshly cracked black pepper.