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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          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
          Tomato Bisque

          Tomato Bisque

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          Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

          Today’s post is a blog update on my Tomato Bisque. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Bisque is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.

          The creaminess and tang are the perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup, you will have tremendous satisfaction from your efforts because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.

          Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!

          Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

          Author: Compelled to Cook, adapted from Chef John of Food Wishes

          Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
          Tomato Bisque
          Print Recipe
            Servings Prep Time
            4-6 people 20 minutes
            Cook Time
            30-50 minutes
            Servings Prep Time
            4-6 people 20 minutes
            Cook Time
            30-50 minutes
            Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
            Tomato Bisque
            Print Recipe
              Servings Prep Time
              4-6 people 20 minutes
              Cook Time
              30-50 minutes
              Servings Prep Time
              4-6 people 20 minutes
              Cook Time
              30-50 minutes
              Ingredients
              Servings: people
              Instructions
              1. Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
              2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, at least 30 minutes.
              3. Blend with a handheld immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
              Recipe Notes

              I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.

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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
              Herbed Quinoa Shrimp Bowls

              Herbed Quinoa Shrimp Bowls

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              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

              Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

              I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

              I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat. 

              Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.
              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
              Herbed Quinoa Shrimp Bowls
              Print Recipe
                Servings Prep Time
                2 people 15 minutes
                Cook Time Passive Time
                25 minutes 5 minutes
                Servings Prep Time
                2 people 15 minutes
                Cook Time Passive Time
                25 minutes 5 minutes
                Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
                Herbed Quinoa Shrimp Bowls
                Print Recipe
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time Passive Time
                  25 minutes 5 minutes
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time Passive Time
                  25 minutes 5 minutes
                  Ingredients
                  Shrimp Bowls
                  Dressing
                  Servings: people
                  Instructions
                  1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
                  2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
                  3. Pat shrimp dry and season with salt and pepper.
                  4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
                  5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
                  6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

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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
                  Five Spice Mixed Nuts

                  Five Spice Mixed Nuts

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                  Five Spiced Mixed Nuts in a small bowl on a gold tray with white napkins and glasses of champagne.

                  Do you have a New Year’s Eve gathering and need tasty nibbles to pass along with your bubbly? Five Spice Mixed Nuts are very snackable and rather addictive with a hint of spice and sugar. They’re the party favour that you just can’t stop grabbing at. You’ll find a pleasant mixture of Chinese five-spice, maple syrup and brown sugar. The nuts are coated just enough for a light sugary chew with a lingering spice that you can’t quite put your finger on. The added dried cherries lend a little extra sweetness and soft texture to balance the crunchy nuts.

                  Five Spice Mixed Nuts is a simple recipe to toss together and will keep in an airtight container for a couple of weeks. They’re perfect to make ahead for any social gathering. Enjoy your holidays and Happy New Year to you and your family. I wish you a wonderful year ahead!

                  Five Spice Mixed Nuts
                  Print Recipe
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    60 minutes 1+ hours
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    60 minutes 1+ hours
                    Five Spice Mixed Nuts
                    Print Recipe
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      60 minutes 1+ hours
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      60 minutes 1+ hours
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
                      2. In a large bowl toss together nuts.
                      3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
                      4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
                      5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

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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
                      Roasted Vegetable Soup

                      Roasted Vegetable Soup

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                      Roasted Vegetable Soup served in a black bowl with crusty bread.

                      Get cozy with a warming bowl of Roasted Vegetable Soup.  This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour.  It’s a wonderful blend of carrots, parsnips, apple and curry. 

                      A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.

                      This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness.  A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

                      For a vegan option, use vegetable broth and substitute the cream for coconut milk.  The result is just as delicious, enjoy!

                      Roasted Vegetable Soup
                      Print Recipe
                        Servings Prep Time
                        8 cups 30 minutes
                        Cook Time Passive Time
                        80 minutes 15 minutes
                        Servings Prep Time
                        8 cups 30 minutes
                        Cook Time Passive Time
                        80 minutes 15 minutes
                        Roasted Vegetable Soup
                        Print Recipe
                          Servings Prep Time
                          8 cups 30 minutes
                          Cook Time Passive Time
                          80 minutes 15 minutes
                          Servings Prep Time
                          8 cups 30 minutes
                          Cook Time Passive Time
                          80 minutes 15 minutes
                          Ingredients
                          Servings: cups
                          Instructions
                          1. Preheat oven to 400°F.
                          2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
                          3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
                          4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
                          5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
                          Recipe Notes

                          -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

                          -the amount of salt needed will be dependent on the saltiness of your broth.

                          -makes about 8 cups of soup depending on your desired consistency.

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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