Gratinéed Spinach and Ricotta Gnocchi
This recipe is a variation on the Gnocchi that Jerry made yesterday. It is basically the same recipe but finished off after boiling with melted butter and grated parmesan cheese. This is then baked until the cheese melts and then served.
When I first read the recipe, I wondered how the gnocchi would hold together when it was in the boiling water. I shouldn’t have worried, because it became clear that the mixture had developed a nice elasticity when everything was mixed in together. They rolled up nicely and looked great after boiling.
It was wonderful. I don’t think that I can add too much to Jerry’s description, because he was very eloquent, but I definitely agree with him that the gnocchi were light and delicious. The one thing that I regretted was that I didn’t make a double batch. These would be great as leftovers the next day. Not that I will get to experience that this time. Let’s just say that Michael really enjoyed these!
If possible, I like these even more than the ones Jerry made. It may derive from my fondness for things that are gratinéed in the oven with butter and parmesan. It’s a treatment that endows even the humblest of vegetables – take swiss chard stalks for example – into a source of rich and elegant satisfaction.
Beth responds- I was thinking last night that I would have a hard time serving these any other way, because they were so incredible.
And how many inches have you managed to add to Michael’s waistline in the last 20 weeks, Beth?
I’m claiming at least 2 of Dan’s. 😀
Beth responds- Too many I’m afraid! I was a little freaked out last night when I realized that he had eaten all of the rest of the dish. He claims he couldn’t help himself!
YUM!
I know exactly what you mean Beth – as soon as I tasted one of these delicious gnocchi I regretted not having doubled (tripled?) the recipe.
I wonder if they would freeze?
Beth, those gnocchi look positively gorgeous!