Spinach and Artichoke Gnocchi Gratin
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!
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.
Author: Compelled to Cook