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Gnocchi Gratin with Fontina and Spinach (NYOH-kee)
	Comment On This Recipe Gnocchi Gratin with Fontina and Spinach (NYOH-kee) Prep Time: 2 hr(s) Cook Time: 35 min(s) Serves: 6 Difficulty: Advanced Ethnicity: Italian Tools: 9 x 13-inch baking pan colander deep saute pan (4-quart) large chef's knife measuring cups measuring spoons rubber spatula saute pan (12-14 inches) wooden spoon
The prep time includes making the gnocchi from scratch. Ingredients: 2 tablespoon(s) butter (unsalted) 2 pound - gnocchi - blanched (Learn How) 1 tablespoon(s) olive oil 3/4 cup(s) Pancetta - cut into lardons 2 garlic cloves - peeled and minced (Learn How) 10 ounce spinach - stems removed 3/4 cup(s) heavy cream 1 pinch red chile flakes - ground 1 1/2 cup(s) Fontina cheese - grated, divided 1 pinch salt and pepper 1/2 cup(s) Parmesan cheese (grated)
Steps: -Preheat the oven to 400 degrees. -In a saute pan, lightly brown the blanched gnocchi with butter over medium heat, about 2 minutes. -Transfer to 9 x 13-inch baking pan. -Return the same saute pan to medium heat; heat oil and cook pancetta until fat is rendered. -Add garlic and cook for 1 minute over medium heat. -Add spinach and cook until it wilts. -Add the cream and reduce by a third. Add half a cup of the fontina and season to taste. -Pour sauce evenly over the gnocchi. -Sprinkle Parmesan and the remaining fontina on top. -Bake on upper rack for 20 minutes or until it is golden. Pairs With: Pecan Chicken Cutlets Grilled Lamb T-Bones with a Dijon-Herb Marinade Please log in to post your comment. If you don't have an account register here.

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