>> Friday, January 2, 2015
And now for a simple recipe you’ll want to make over and over again. We tend to overdo the pizza in this house. So, I was looking to make something that uses many of the same ingredients we always have on hand -- just in a different way.
If you’ve never had baked gnocchi, you’re in for a treat. The gnocchi (pronounced like this) are super tender yet a hint crisp. You can bake them and eat with any kind of sauce you please (a pesto or brown butter sauce is divine!). I chose to use some store-bought tomato sauce from Aldi and fresh mozzarella. And if you’re into individual portions -- these guys freeze quite beautifully.
SPINACH + RICOTTA GNOCCHI
What you’ll need . . .
- 15 ounces ricotta cheese (I used part-skim)
- 1 cup packed spinach leaves
- 3/4 cup flour*
- 1/4 cup finely grated parmesan cheese
- 1 egg
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- salt + pepper
- Pasta sauce
- Fresh mozzarella cheese
Method . . .
- Preheat oven to 350 degrees F. Lightly grease two baking pans or dishes with olive oil and set aside.
- Blanche spinach leaves in a small pot of boiling water (1 minute). Immediately submerge in cold water to stop cooking. Dry leaves as much as possible using a tea towel and chop finely.
- Toss all ingredients into a bowl and mix until you form a wet dough.
- Portion out by heaping tablespoonful onto/into greased baking sheets or dishes.
- Bake for 20 minutes, until firmed up a bit and slightly golden.
- Turn the oven to broil.
- Then cover gnocchi with tomato sauce (a lot or a little, depending on your preference) and top with cuts of the cheese. Broil for 5-7 minutes until the cheese browns and bubbles.
- Serve immediately.
- Spoon onto wax paper lined baking sheets in the tablespoon portions.
- Put in your freezer until completely frozen -- a couple hours.
- Store in an airtight freezer bag for up to 6 months.
- Then bake as instructed above in whatever size portion works best for you.