Gnocchi is one of my all-time favorite pastas. And although it is supposed to be heavy and filling I still manage to eat well more than a single serving (which if you have seen me eat before, is not really all that surprising). I suppose my stomach is extra muscular in order to manage the potato weight. Or you could be like many of my friends and claim I have a tapeworm. Whatever the reason, it is irresistible. Especially once you have some freshly made – the vacuum packed unrefrigerated kind just doesn’t compare. Unfortunately I don’t get around to making it myself on a regular basis, but if you’re lucky it can be found at your local Italian grocery. Valenza Pasta in Memphis, TN is my go-to place for gnocchi, as well as for other Italian items. They make all of their pasta on-site and is then flash-frozen to retain freshness. Also, there are a few pre-cooked frozen meals which I have yet to try but have heard many great things.
This recipe I found while browsing the Target website and noticed that Giada de Laurentiis has her own cookware. It was a sample recipe for one of her baking dishes, originally titled Baked Gnocchi. However, I did not feel like the title gave full credit to this dish. Since I changed it up slightly I decided to rename it to at least include the other significant players. Usually I serve this dish with chicken, but last night was the Lab-Holiday dinner and there was plenty of food to go around as to not worry about adding extra protein to my dish. I did double the recipe to make sure there was enough, but what I have posted here is the regular-sized version.
I also must add that before I cooked this dish I was never too keen on goat cheese. That all changed after one bite.
1-17 oz package potato gnocchi
2 cups heavy cream
1/2 cup chicken broth
2 Tbsp flour
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
3 oz fresh baby spinach
4 oz goat cheese with garlic and herbs
1/4 cup freshly grated parmesan cheese
- Preheat oven to 400 degrees.
- Cook gnocchi until they float (or according to package directions); drain.
- Place in a lightly greased baking dish.
- In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat.
- Continue whisking until simmering and thickened, about 5 minutes.
- Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
- Pour mixture over the gnocchi and spread the spinach to cover.
- Crumble the goat cheese over the top and sprinkle with parmesan.
- Bake until golden, about 10 minutes.
Source: Giada de Laurentiis