Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
  5. 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.
  6. 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.

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