baked gnocchi with spinach and ricotta. Homemade Potato Gnocchi ~ pillowy soft, delicious potato dough dumplings ~ easy to make. Cooked like pasta and combined with your favorite sauce, this Italian staple is a must make right in your own kitchen. You'll find this delicious recipe below.
Gnocchi with ricotta cheese is much more forgiving than the potato version. Add spinach and cook until tender. Creamy spinach artichoke baked gnocchi is a delicious, easy vegetarian dinner. You can cook baked gnocchi with spinach and ricotta using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of baked gnocchi with spinach and ricotta
- It's 1 packages of frozen gnocchi, 25 ounces.
- Prepare 1/2 of 10 ounce package frozen spinach, thawed and squeezed dry.
- Prepare 1/2 cup of ricotta cheese.
- It's 3/4 cup of shredded Italian cheese blend.
- Prepare of sauce.
- It's 2 cup of favorite pasta sauce.
- Prepare of or.
- Prepare 1 of 15 ounce can tomato sauce.
- It's 1 clove of garlic.
- You need 1/2 tsp of onion powder.
- You need 1/2 tsp of dried basil.
- Prepare 1/2 tsp of dried oregano.
- It's 1/4 cup of milk.
Perfect for nights when you need comfort food, presto! This spinach artichoke baked gnocchi was deemed the new favorite when I made it a few weeks ago and you guys, it deserves all the praise it gets. Check out our super vibrant recipe for veggie gnocchi. Put the drained ricotta in a bowl with the parmesan and beat together.
baked gnocchi with spinach and ricotta step by step
- preheat oven to 400..
- cook gnocchi according to package directions..
- add spinach during last 2 minutes of cooking. When gnocchi is done, drain well..
- meanwhile, for the sauce, combine all ingredients in saucepan and simmer over medium heat..
- spray 2 quart baking dish with non stick cooking spray..
- combine gnocchi/spinach with sauce and ricotta. pour into prepared baking dish and top with shredded cheese..
- bake 20 minutes or until bubbly and golden..
Stir in the spinach, lemon zest, nutmeg, egg and flour. Gnocchi: Cook the spinach or silverbeet in a saucepan of boiling salted water until tender. Drain and refresh in cold water then drain again. Place in the baking dish and spoon the remaining sauce around the gnocchi. Grate over a generous amount of Parmesan and.
