Spinach and Artichoke Gnocchi Gratin

Spinach and Artichoke Gnocchi Gratin

Spinach and Artichoke Gnocchi Gratin

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Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

I absolutely love hot, cheesy spinach and artichoke dip. It’s something I can dig into and truly be a little pig about. So today’s post is a riff on one of my favourite dips made into gnocchi casserole form. This will likely be my last warming and hearty casserole of the season because it’s time to think spring…and I’m definitely okay with that. But in the same breath, I didn’t want you to miss out on this wonderfully cheesy and saucy Spinach and Artichoke Gnocchi Gratin.

If you’re not familiar with gnocchi, they are essentially little dumplings often made with mashed potatoes or ricotta cheese. Very simple to make, they cook in minutes and they can take on whatever sauce you want to toss them in. A classic sauce is a butter and sage sauce, but your favourite family meat sauce would be great too. The cheese lover in me can’t help but smother the tender little dumplings in a luscious Gruyere cheese sauce. Enjoy!

Ricotta gnocchi dusted lightly with flour on a tan cutting board in preparation for Spinach and Artichoke Gnocchi Gratin.

Tips for great gnocchi:

Don’t overwork the dough and mix only until combined. This will prevent too much gluten development in the flour.

The grooves are not necessary, however, they help the dumpling hold the sauce. It only takes a few extra minutes to roll each piece over the tines of a fork or gnocchi board.

Cook gnocchi in gently simmering water and only cook until they start to float to the surface. A rapid boil is a little too rough for the tender gnocchi.

Gnocchi can be made and cooked ahead of time. Simply chill or freeze in a single layer on a large baking tray. Once they are frozen they can be stored together in a sealable bag or airtight container. If chilling, cover and use within 2 days.

Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
Spinach and Artichoke Gnocchi Gratin
Print Recipe
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
    Spinach and Artichoke Gnocchi Gratin
    Print Recipe
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Ingredients
      Gnocchi
      Servings: people
      Instructions
      Gnocchi
      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
      Sauce
      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
      Recipe Notes

      A single casserole dish can be used instead of individual cocotte dishes if desired.

      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

       

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      Horseradish Cream

      Horseradish Cream

      Horseradish Cream

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      Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

      Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

      This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

      Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

      Got a need for more delicious quick and easy sauces?

      Creamy Mustard Dill Sauce

      Classic Pesto

      Balsamic Blueberry Sauce 

      Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

      Author: Compelled to Cook, adapted from Epicurious

      Horseradish Cream
      Print Recipe
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Horseradish Cream
        Print Recipe
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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          Pumpernickel Seed and Nut Crisps

          Pumpernickel Seed and Nut Crisps

          Pumpernickel Seed and Nut Crisps

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          It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

          A white bowl piled high with Pumpernickel Seed and Nut Crisps.

          In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

          Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
          A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
          A white bowl piled high with Pumpernickel Seed and Nut Crisps.

          Pumpernickel Seed & Nut Crisps
          Print Recipe
          Crisp wholesome seed and nut crackers perfect for a vegan diet.
            Servings Prep Time
            64 crackers 15 minutes
            Cook Time Passive Time
            70 minutes 90 minutes
            Servings Prep Time
            64 crackers 15 minutes
            Cook Time Passive Time
            70 minutes 90 minutes
            Pumpernickel Seed & Nut Crisps
            Print Recipe
            Crisp wholesome seed and nut crackers perfect for a vegan diet.
              Servings Prep Time
              64 crackers 15 minutes
              Cook Time Passive Time
              70 minutes 90 minutes
              Servings Prep Time
              64 crackers 15 minutes
              Cook Time Passive Time
              70 minutes 90 minutes
              Ingredients
              Servings: crackers
              Instructions
              1. Preheat oven to 350℉. I
              2. In a large bowl whisk together all ingredients until just combined.
              3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
              4. Reheat oven to 300℉.
              5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
              Recipe Notes

              -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

              -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

              -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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              Tuna Noodle Casserole

              Tuna Noodle Casserole

              Tuna Noodle Casserole

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              Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.

              Tuna Noodle Casserole is one of my favourite family casseroles.  It has just the right ratio of noodles to sauce and is topped with buttery panko breadcrumbs. It’s also cheesy, hearty and comforting and a one scoop meal with the peas baked right in. It does take a little extra time to make the sauce, cook the noodles and bake, so I would say it’s a nice weekend casserole.  The recipe is simple and uses everyday ingredients, which means there are no unnecessary trips to the grocery store.  The kids will love it and you’ll likely get leftovers as it makes a 9”x13” pan.

              Cheese sauce in a stainless steel saucepan with a metal whisk in preparation for Tuna Noodle Casserole.

              Be sure not to overcook the noodles as they will continue to cook slightly while baking in the sauce. I will generally cook them a minute or two less than the package instructions. To save time and be efficient, I like to start cooking the sauce while the water comes to a boil and the noodles cook. Get the kids helping by grating cheese and flaking the tuna. Enjoy!

              Tuna Noodle Casserole served on a glass plate with a wooden fork on a wooden surface.

              Author: Compelled to Cook, adapted from Food Wishes

               

              Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
              Tuna Noodle Casserole
              Print Recipe
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
                Tuna Noodle Casserole
                Print Recipe
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
                  3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
                  4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
                  5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
                  6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

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                  Pecan Crusted Chicken Cutlets

                  Pecan Crusted Chicken Cutlets

                  Pecan Crusted Chicken Cutlets

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                  If any of you have been following me, you know I’m a huge fan of chicken cutlets. They’re tender, juicy and cook quickly, making them perfect for your weeknight dinner. I also like that the options for them are endless too, like Chicken Piccata Sandwich or Tarragon Chicken Cutlets.

                  Pecan Crusted Chicken Cutlets fried golden in a stainless steel skillet resting on a gray granite trivet.

                  Today’s chicken cutlet gets coated with pecan breading that panfries beautifully, as long as you keep the heat under control. The pecans are mild enough not to overwhelm the chicken and provide a bit of crunch and nutty flavour. You can eat these delicious cutlets on their own but my personal favourite is dolloped with my Cherry Salsa You can also top them with your favourite red pepper jelly or spicy apple jelly. You may also want to try a crispy cutlet on a bun with cool crunchy lettuce and a slathering of mayo and Cherry Salsa. It’s darn good!!

                  Pecan Crusted Chicken Cutlets cut and served on a gray granite serving platter with Cherry Salsa and green onions.
                  Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.

                  Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
                  Pecan Crusted Chicken Cutlets
                  Print Recipe
                    Servings Prep Time
                    3-4 people 25-30 minutes
                    Cook Time
                    12-18 minutes
                    Servings Prep Time
                    3-4 people 25-30 minutes
                    Cook Time
                    12-18 minutes
                    Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
                    Pecan Crusted Chicken Cutlets
                    Print Recipe
                      Servings Prep Time
                      3-4 people 25-30 minutes
                      Cook Time
                      12-18 minutes
                      Servings Prep Time
                      3-4 people 25-30 minutes
                      Cook Time
                      12-18 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
                      2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
                      3. In a separate shallow bowl whisk together eggs, sour cream and milk.
                      4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
                      5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
                      6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
                      7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com