You can bake gnocchi. Did you know that? I did not know that. I almost feel a little hurt, like the people who knew that you can bake gnocchi were keeping a VERY IMPORTANT SECRET from me.
A few weeks ago, I made gnocchi from scratch, and I was so proud of myself. While it didn’t turn out perfectly, I think I’ve discovered the perfect application for imperfect gnocchi.
I stashed half of the imperfect homemade gnocchi in the freezer, and it waited there for a cooking method and a gooey sauce that would make it sing. Show tunes.
The frozen gnocchi is boiled, browned in butter, tossed in cheese sauce, and baked. At that point, you may inquire as to the gnocchi’s status. Is the gnocchi seeing anyone? Does the gnocchi maybe want to get together for drinks?
Recipe below the fold
Gnocchi Gratin with Spinach and Gorgonzola
16 ounces gnocchi
3 tablespoons butter, divided
2 garlic cloves, minced
9 ounces fresh spinach, chopped
2/3 cup heavy cream
5 ounces crumbled Gorgonzola
Preheat the oven to 350°. Boil the gnocchi in salted water until they float. Remove with a slotted spoon.
Melt half the butter in a large, nonstick skillet. Add the gnocchi and cook over high heat for a couple minutes, turning once, until browned on both sides. Use a slotted spoon to transfer the gnocchi to ramekins. [My ramekins are gigantor. I ended up with four servings total, baked in two ramekins.]
Add the rest of the butter and the garlic to the same skillet and cook for about a minute. Stir in the spinach, cover and cook until tender, about 4 minutes. Add the cream and Gorgonzola and simmer to melt the cheese, about 2 minutes. Season with salt.
Pour the sauce over and around the gnocchi. Bake for 20 minutes, until the top is golden.