Spinach and Artichoke Gnocchi Gratin
Spinach and Artichoke Gnocchi Gratin
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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:Â Compelled to Cook
- 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
- 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
- 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.
- 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.
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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