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.

       

      Tuna Noodle Casserole

      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.

          Chocolate Pots de Créme

          Chocolate Pots de Créme
          Print Recipe
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Chocolate Pots de Créme
            Print Recipe
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 325°F.
              2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
              3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
              4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
              5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
              6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
              7. Serve with fresh raspberries and lightly sweetened whipped cream.
              Recipe Notes

              -If you do not use boiling water to start with the cooking time will be longer.

              -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

              -Do not skip the straining as it ensures a smooth custard.

              -Can be made up to 2 days in advance, covered and chilled.

              Beef Taco Crostada

              Beef Taco Crostada
              Print Recipe
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Beef Taco Crostada
                Print Recipe
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Ingredients
                  Pastry
                  Taco Meat
                  Servings: people
                  Instructions
                  Pastry
                  1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
                  Taco Meat
                  1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
                  2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
                  3. Remove from heat and stir in beans and half of the cheese.
                  4. Preheat oven to 375°F and line a large baking tray with parchment.
                  5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
                  6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
                  7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
                  8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
                  Recipe Notes

                  -The pastry can be made up to a day in advance and kept chilled until ready to use.

                  Herbed Quinoa Shrimp Bowls

                  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
                  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.