· recipe ·
Spinach and Artichoke Gnocchi Bake
Artichoke hearts bring a gentle tang to the familiar spinach and cream cheese pairing. Draining them well keeps their packing liquid from thinning the bake.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 27 g
- Fat
- 30 g
- Carbs
- 71 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.
Prepare the spinach and artichokes
Heat the oven to 425°F220°C. Drain the artichoke hearts and cut them into bite-size pieces. Finely mince the garlic and grate the Parmesan and mozzarella. Cook the spinach in a dry skillet just until wilted, then press out the liquid and roughly cut it.
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 cream cheese sauce
While the water heats, warm the milk with the garlic until steaming and fragrant. Whisk in the cream cheese until smooth, then add the Parmesan, black pepper, spinach, and artichokes. Add finely grated lemon zest and the lemon juice.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Bake the gnocchi
Fold the gnocchi into the spinach-artichoke sauce and transfer to a baking dish. Scatter the mozzarella over the top and bake until bubbling and golden at the edges. Rest for 5 minutes before serving.
