Skillet Gnocchi with Spinach, Ricotta and Mozzarella
It’s looking like it’s going to be a teensy bit of a stressful week (yikes!), so we’re starting out with the ultimate in comfort food—this easy-to-make and absolutely carb-worthy, Skillet Gnocchi with Spinach, Ricotta and Mozzarella. Perfect if you do the Meatless Monday thing too!
Homemade gnocchi are a fun project (for a how-to, click here) but unless you’ve got tons of time on your hands, go the store-bought route on this and I promise you will be happy! They boil up in no time and still have that wonderful, pillowy, chewiness that make this potato-based pasta so special and unique!
The fact that they’re cooked up in a light cream sauce with tender fresh spinach and creamy dollops of ricotta along with generous handfuls of shredded mozzarella doesn’t hurt either!
Nor does the fact that this vegetarian dish comes together in under thirty minutes!
Toss together a nice green salad, add some crusty bread and dinner is served!
I guarantee that every easy, cheesy bite will bring a smile to your face and really, guys, isn’t that all we can ask for now?!! Deep breaths, my friends!!
Skillet Gnocchi with Spinach, Ricotta and Mozzarella
Makes 4 servings
Prep Time: Under 30 minutes
Ingredients
1 pound gnocchi
⅔ cup heavy cream (you could also use whole milk, the sauce just won’t be as creamy)
½ teaspoon unbleached, all-purpose flour
Large pinch or two of kosher salt and black pepper
10 ounce bag spinach, roughly chopped
½ cup part-skim ricotta
1 cup shredded mozzarella
The Recipe
1. Bring a large pot of salted water to boil and cook gnocchi according to package directions—this goes very quickly, just a few minutes and you will see them float to the top. Drain in a colander and set aside.
2. Adjust an oven rack so it is 4-6 inches away from the top and preheat the broiler. In a large oven-safe skillet, whisk together the cream, flour, salt and pepper and bring to a boil over medium heat, whisking often. Then continue to cook for a minute or two longer, whisking often, until mixture thickens and is reduced by half. Add in the spinach by handfuls and use tongs to toss it until it is wilted. This just takes a couple of minutes. Remove the skillet from the heat and stir in the cooked gnocchi. Spoon the ricotta across the surface in large dollops and then sprinkle on the mozzarella evenly across the surface.
3. Place the skillet in the oven under the broiler for 2-3 minutes and then turn the pan around. Let it cook for another minute or two, watching carefully. You want the cheese to be browned and bubbly but not burned. Remove the skillet from the oven and serve immediately.
Enjoy!
Note: Recipe adapted from an old edition of Gourmet Magazine. I tinkered with spices and proportions.
