Spinach and Artichoke Gnocchi Gratin

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.

       

      Apple Galette with Almond Pastry

      Apple Galette with Almond Pastry
      Print Recipe
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Apple Galette with Almond Pastry
        Print Recipe
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Ingredients
          Pastry
          Filling
          Servings: slices
          Instructions
          Pastry
          1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
          2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
          3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
          Apple Filling
          1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
          2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
          3. In a small bowl whisk together egg and milk.
          4. Preheat oven to 375°F.
          5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
          6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
          7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
          8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
          9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
          Recipe Notes

          -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

          -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

          Whole Wheat Peach Streusel Muffins

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

              Coconut Oatmeal Cookies

              Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
              Coconut Oatmeal Cookies
              Print Recipe
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                Coconut Oatmeal Cookies
                Print Recipe
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Ingredients
                  Servings: cookies
                  Instructions
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                  3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                  4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                  5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                  6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                  7. Bake one tray at a time on the middle rack for 10-12 minutes.
                  8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

                  Blueberry French Toast Bake

                  Blueberry French Toast Bake
                  Print Recipe
                    Servings Prep Time
                    6 people 25 minutes
                    Cook Time
                    40-45 minutes
                    Servings Prep Time
                    6 people 25 minutes
                    Cook Time
                    40-45 minutes
                    Blueberry French Toast Bake
                    Print Recipe
                      Servings Prep Time
                      6 people 25 minutes
                      Cook Time
                      40-45 minutes
                      Servings Prep Time
                      6 people 25 minutes
                      Cook Time
                      40-45 minutes
                      Ingredients
                      Blueberry French Toast Bake
                      Balsamic Blueberry Sauce
                      Servings: people
                      Instructions
                      Blueberry French Toast Bake
                      1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
                      2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
                      3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
                      Balsamic Blueberry Sauce
                      1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
                      Recipe Notes

                      Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.