Best Baked Spinach Gnocchi Recipes

BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI

Baked Mushroom, Spinach, and Chicken Gnocchi image

This gnocchi bake with leftover rotisserie chicken is so good!

Provided by Diana Bell

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground nutmeg
½ (3 pound) rotisserie chicken, boned and shredded
1 (16 ounce) package potato gnocchi
2 cups baby spinach
¼ cup grated Parmesan cheese

Steps:

Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g

BAKED SPINACH GNOCCHI

Baked Spinach Gnocchi image

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.

Provided by Mrs B

Categories Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 ounces frozen spinach, thawed
3 cups milk (750ml)
7 ounces semolina
2 ounces butter, melted
2 ounces parmesan cheese, grated
2 eggs, beaten
salt and pepper
ground nutmeg (to taste)
extra cheese, to serve

Steps:

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.
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.
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.
Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
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.
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.

Nutrition Facts : Calories 511.1, Fat 25.6, SaturatedFat 14.9, Cholesterol 174.3, Sodium 458.2, Carbohydrate 47.7, Fiber 3.4, Sugar 0.7, Protein 22.9