“My previous experience of making traditional Italian gnocchi left me thinking that it was too time consuming(and sticky) to ever try making gnocchi again. Luckily I came across this recipe when searching for and posting recipes for the Zaar World Tour 2005. The recipe comes from “Best-Ever Cook’s Collection: Vegetarian” and is super easy to make and tastes great too; what's more, it loks very swanky if baked as individual portions in gratin dishes. I think this recipe is a winner and I now make this regularly and serve it with a rich tomato sauce. Preparation time does not include cooling/chilling time for the gnocchi, but for weekday eating I find it convenient to make the gnocchi mixture a day in advance, while I'm preparing another meal; cutting out and baking the gnocchi the next day is a very quick step.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon.
  2. Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes.
  3. Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid.
  4. Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
  5. Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese.
  6. Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese.

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