Spinach and Gnocchi Bake (with Nutmeg)

Spinach, whether fresh or frozen, is full of goodness and flavour. And with some black pepper and nutmeg added to it, it tastes even better. I’ve been making this dish for around 18 years now, and it has changed over the years… less cheese, more spinach, and more pepper and nutmeg!

I finally got round to measuring the ingredients, so that I could post it here…

Spinach and Gnocchi Bake

SpinachGnocchi3

SautΓ© 1 onion in a little olive oil until soft. Add 1 tbsp tomato puree, 100g (1/2 cup) (low-fat) cream cheese, salt and plenty of freshly ground black pepper and a good twist of nutmeg (1/2-1 tsp ground nutmeg). Stir and add 400g chopped spinach. (I use frozen quite often).

Preheat your grill (broiler) and warm up an oven-proof dish. Cook 500g potato gnocchi as directed on the packet. As soon as your spinach has wilted/defrosted and cooked through, mix in the well-drained gnocchi and transfer the mixture to the warm baking dish. Sprinkle a mix of 40g (1/2 cup) parmesan cheese and 15g (1 tbsp) wholemeal breadcrumbs on top and grill until golden brown and bubbling.

SpinachGnocchi1

Enjoy!

πŸ˜€

24 thoughts on “Spinach and Gnocchi Bake (with Nutmeg)

  1. This has all things that I love, so I am sure I will love it. I usually make my gnocchi from scratch, then just eat with butter and Parmesan cheese. I think putting it in a recipe would allow me to feel satisfied with smaller portions. Thank you!

    • Hi Cindy. I often make my own gnocchi too, just seems a shame to smother the homemade sort in a thick sauce though! Hope you enjoy this soon! πŸ˜€

  2. Love the sound of this dish πŸ™‚ ! Usually make my own gnocchi also, but in a composite dish like that am certain a good readymade brand would be delightful – thanks!

    • Precisely – the flavour of homemade gnocchi gets a bit lost in the sauce, so readymade makes it a very quick weekday meal. πŸ˜‰ Hope you try it soon Eha – it’s so good! πŸ˜€

    • The ready-made potato gnocchi I use are fine with a thick sauce, whereas homemade are better with just butter and garlic…. the homemade ones take a little longer to prepare though.

  3. YUM! I love putting nutmeg in dishes – I sometimes make spinach roll-ups, which uses a mixture of spinach, ricotta cheese, basil, nutmeg and lasagne noodles, with a tomato sauce on top. The nutmeg adds just that extra little bit of sweetness. I like gnocchi, but so far I’ve only made it myself – I’ll look for a package of store-bought next time I shop and give this recipe a go. Have a great weekend!

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