| This recipe is liked by 1 person(s). |
Ricotta Gnocchi and Spinach Bake
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
| 2 Tb. | butter |
| 1 large | onion, halved and thinly sliced |
| 1 1/2 c. + 1 Tb. | flour |
| 2 c. | half and half |
| 1/2 tsp. | ground nutmeg |
| salt and pepper | |
| 5 oz. | baby spinach |
| 1 (15 oz.) | ricotta cheese |
| 3 large | eggs |
| 1 c. | grated parmesan cheese |
1. Fill a large Dutch oven with salted water and bring to a boil. In a large oven skillet, melt the butter over medium-low heat. Add the onion and cook until softened, 10 minutes. Stir in 1 Tb. flour for 2 minutes. Add the half and half and simmer, stirring, until thickened., about 3 minutes. Add the nutmeg; season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Keep warm.
2. Preheat the broiler. In a bowl. In a bowl, beat together the ricotta, eggs, 1/2 c. parmesan, the remaining 1 1/2 cups flour, 1 tsp. salt, and 1/2 tsp. pepper. Drop spoonfuls of dough into the boiling water; cook for 3 minutes, then gently stir. When the gnocchi rise to the surface, cook for 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate. Add to the spinach sauce; toss. Sprinkle with the remaining 1/2 cup parmesan; broil until golden, about 3 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe