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La Belle Cuisine
Spinach Gnocchi Gratin
3/4 pound spinach (about 1 bunch), coarse stems
discarded, leaves washed well, drained
1/2 cup water
1/2 cup milk
1/4 cup unsalted butter, cut into pieces
1 cup flour
4 large eggs
1 teaspoon salt
1.2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/3 cup heavy cream
1/2 cup freshly grated Parmesan
In a large heavy saucepan cook spinach in water clinging to the
leaves, covered, over moderate heat, stirring once or twice, 3-4 minutes or until
wilted. Refresh it under cold water and drain it well in a colander.
Squeeze the spinach
dry by handfuls and chop it fine.
In a heavy saucepan bring water and milk just to a boil with the
stirring until butter is melted. Add the flour all at once and stir the mixture
briskly with a wooden spatula until it pulls away from the side of the pan
and forms a
ball. Cook dough over moderate heat, stirring, for 1 minute.
Transfer the dough to a bowl
and, with an electric mixer, beat in the eggs,
one at a time, beating well after each
addition, and add the salt, pepper,
nutmeg and spinach.
Preheat the oven to 425 degrees F. Into a kettle of boiling salted water
drop walnut-size spoonfuls of the paste, about 10 at a time, and simmer
them, uncovered, 5
minutes, or until they rise to the surface and are
cooked through. Transfer the gnocchi as
they are cooked with a slotted
spoon to a large colander and let them drain well.
Arrange gnocchi in one layer in a buttered 1 1/2- to 2-quart shallow
gratin dish, drizzle the cream over them and sprinkle them with Parmesan and
pepper to taste.
Bake the gnocchi in the middle of the oven for 10 minutes and broil
under a hot broiler about 4 inches from the heat for 1 minute or until they
browned lightly. Serves 4 to 6.
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