· recipe ·
Boursin Gnocchi Bake with Tomatoes and Spinach
Garlic-herb cheese brings seasoning and a creamy texture in one ingredient. Its salt level varies from a plain fresh cheese, so taste the finished sauce before adding more salt.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 520
- Protein
- 16 g
- Fat
- 22 g
- Carbs
- 62 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Start the tomato base
Heat the oven to 425°F220°C. Halve the tomatoes and slice the garlic. Warm the olive oil over medium heat, then add the tomatoes, garlic, and black pepper. Cook until the tomatoes collapse and their juices begin to concentrate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the garlic-herb sauce
While the cooking water heats, lower the heat under the tomatoes. Stir in the Boursin, adding hot water from the pot a spoonful at a time until the sauce is fluid enough to coat the gnocchi. Fold in the spinach just until it wilts.
Poach the gnocchi
Lower in the shaped gnocchi, and lift them out as soon as they float. Reserve some cooking water, then let excess water drain away.
Bake the assembled dish
Fold the poached gnocchi into the sauce, transfer to a baking dish, and scatter the finely grated Parmesan over the top. Bake at 425°F220°C until the edges bubble and the top begins to color. Rest for 5 minutes before serving.
