Spinach and Artichoke Gnocchi Gratin
Ingredients
Gnocchi
- 2 large eggs
- 1 cup ricotta cheese 8 ounces
- 3/4 cup freshly grated parmesan cheese about 75g
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup all purpose flour about 150g plus more for shaping
Sauce
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 3/4 cups hot 2% milk
- 8 ounces Gruyere cheese, grated divided
- 1 tsp kosher salt
- 1/4 tsp pepper
- pinch nutmeg
- 5 ounces frozen spinach, thawed and squeezed dry
- 1 398 ml can artichoke hearts, well drained & coarsely chopped
Servings: people
Instructions
Gnocchi
- In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
- 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.
- 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.
- 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
- 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.
- While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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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