Gratineed Gnocchi with Spinach and Ricotta

我有点不确定的,因为少一些than stellar reviews, but tried it as written anyway. It was absolutely delicious! And very quick! Probably helps that I'm in the Italian section of Switzerland and can get freshly made gnocchi, mozzarella di bufala, and local ricotta and cream. I think this is one of those recipes that requires really good quality ingredients. This will be on our general rotation.

• Claudia

• Lugano, Switzerland

• 4/9/2022

我多年来一直做这道菜。我认为that it is meant to be creamy like mac and cheese but with a powerful punch of fresh spinach. The reviews made me nervous about serving it to guests so I added sun dried tomatoes for tang and a tablespoon of Parmesan cheese for saltiness. Personally, I would never add garlic to this dish.

• Gail

• San Francisco Bay, CA

• 1/30/2022

I'm not sure why everyone is banging so hard on this recipe. It's easy, it's tasty. I am a garlic and onion lover too, but this does not need it- in fact, the garlic will probably make it bitter. I added some red pepper flakes, but otherwise stuck to the recipe (well, I don't measure, so I "stuck" to it in that I used the specified ingredients). I think you do have to be use your brain *gasp* and be savvy when you make this recipe, i.e., cook the cream until it is creamy, don't add the spinach too early, etc. Don't rely on cook times. It isn't rocket science, but it does require you to think. Also, I happened to have homemade ricotta on hand this last time (I've made this with store-bought too) and like anything homemade, it truly elevated this recipe. BUT it was also tasty with the store bought. Serve this with a rotisserie chicken, and you've got a 30 min (or less!) meal.

• blaze6849

• Zillah, WA

• 8/9/2019

I tweaked based on other reviews (so not giving a fork rating), but loved this. Made sure to have the cream/spinach ready first then barely cooked the gnocchi so it didn't sog out. I also started with half a diced onion and some garlic, sauteed until tender, added some white wine, then sprinkled about 1-2 T of flour. Then added the cream/nutmeg/S&P. I found I needed a bit more cream as it cooked down fast and I used a package of thawed/drained frozen chopped spinach. Added the gnocchi, stirred in, cheeses on top, quick broil - YUM.

• Gigi82

• Portland, OR

• 3/7/2013

I also made lots of additions to this recipe to make it tasty. As it's written, it's bland and not worth the trouble.

• Anonymous

• White Plains, NY

• 3/3/2013

I love the simplicity and rich flavor of this dish.

• ChelleF

• Maine

• 10/4/2012

This was a disaster. Nothing mingled well. I did add garlic and a bit more pepper than it asked for. In the end it was just a mingled mess of cheese on top with some bits of spinach sticking to it, gnocchi below and cream sauce floating on the bottom. Part of the disaster was a promising but disappointing gnocchi, combining a bland sauce with bland gnocchi definitely didn't help anything.

• KatAstraFe

• 5/24/2011

Just looking at the ingredients I knew the flavor would be "meh" so I never made it as written. I sauteed 3 cloves of minced garlic with 2 packages of sliced cremini mushrooms and a pinch of red pepper flakes to add to the cream mixture. With that addition it gets a 4 fork rating. Without I'm sure it would be 1.

• cclark07

• Raleigh, NC

• 1/27/2011

I didn't have any mozzarella so I used a whole cup of ricotta. It was very nice but my gnocchi were stodgy probably because they were left waiting for the cream mixture. Next time, I'll have everything ready before boiling them.

• Anonymous

• London, UK

• 12/29/2010

This was the first time I found a recipe I decidedly hated on Epicurious. Maybe I've just been lucky in my selections. This was completely bland- it was boring in every aspect; from the texture which was mushy and soupy, to the flavor, which required my husband and I to heap on the red pepper flakes, parmesan, and salt to give it any sort of appeal. I used all fresh and good quality ingredients, so I don't think anything went particularly wrong, except for the recipe itself. Blah.

• angiemon

• Chandler AZ

• 9/25/2010

This was a heart attack on a plate and I mean that in the best way possible. I did add garlic like others suggested and increased the liquid to 3/4 cup. I also had some leftover rotisserie chicken I threw in there. It was a little thick and heavy, next time I will mix milk in with the cream.

• valene8

• 5/18/2010

This was just OK. Definitely should have added Parmesan and garlic or shallot, and better quality gnocchi.

• Anonymous

• Cleveland

• 1/30/2010

我认为this recipe as written would be perfect when using the best quality ingredients. It would be very subtle in flavor. I can see why others added garlic, parmesan cheese, etc. to give it a little more je ne sais quoi. I went the parmesan route, as my guest is not a subtle taste type. Turned out very good.

• scough

• La Quinta, CA

• 12/22/2009

Very tasty and super easy if using frozen spinach. My 6 and 4 year olds really liked it. Instead of fresh spinach I used about 1/2 of a 10oz. package of frozen spinach, which I pureed with some 1/2 and 1/2 until smooth (I didn't have cream on hand). Then I stirred the spinach and gnocchi together and added cream little by little to get the right amount of liquid and compensate for the amount I'd added to the spinach puree. I did not boil/reduce the cream beforehand and I don't think it's necessary. I did use the flour as listed and it did not have a raw flavor for not having cooked it first. You could also substitute some parmesan for some of the mozzarella, or pass parmesan at the table. This was just the right amount to feed 2 adults and 2 kids as a main course with a salad. It would also be a great side dish to fish, grilled meat, or sausage. I'll definitely make this again since it was so easy, satisfying, and got my kids to enthusiastically eat spinach!

• Anonymous

• Madison, WI

• 12/19/2009

This was great; I made it with sweet sausage tortelloni instead of gnocchi, and added in a cup of peas for some extra greens - delicious!

• zachar

• 7/20/2009