Tonight's Dinner: Ricotta Gnocchi

I adapted this from the latest Holiday issue of Everyday with Rachael Ray. I used broccoli instead of the spinach and I thought it was very good. I may add some garlic the next time I make it. Otherwise I didn't change anything and probably wouldn't again.

I thought it was pretty good. Trev didn't like it much and Steve thought it was pretty good.

* Exported from MasterCook *

Ricotta Gnocchi & Broccoli Bake

Recipe By     : adapted from Everyday with Rachael Ray Holiday Magazine, 08
Serving Size : 4    Preparation Time :0:00
Categories    : Main Dishes

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      tb            unsalted butter
   1      lg            onion -- thinly sliced
   1 1/2 cups          all-purpose flour -- plus 1 tbsp
   2      cups          half and half
     1/2 ts            ground nutmeg
                        salt and pepper
   5      oz            thawed frozen broccoli florets -- * see note
   1      15 oz cont    ricotta cheese
   3      lg            eggs
   1      cup           parmesan cheese -- freshly grated

Fill a large pot with water and bring to a boil. In a large ovenproof skillet, melt the butter over MED-LOW heat. Add the onion and cook until soft, about 10 minutes. Stir in 1 tbsp flour for 2 minutes. Add the half and half and simmer, stirring, until thickened, about 3 minutes. Add the nutmeg; season with salt and pepper. Put the broccoli in and cook over LOW heat until heated through, 3-5 minutes. Keep warm.

Preheat oven to 350 degrees F. In a bowl, beat together the eggs, ricotta, 1/2 cup parmesan cheese, the flour, salt and pepper. Drop spoonfuls of dough into boiling water, cook for 3 minutes, then gently stir. When the gnocchi rise to the surface, cook for 3 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate. Add to the broccoli mixture; toss. Pour into a casserole dish. Sprinkle with remaining parmesan cheese. Bake for 10 minutes or so until lightly browned (or you can broil it for 3 minutes if using a broiler-proof casserole dish - which means Nothing by Corningware!)**

Serve with a salad and some bread.

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NOTES : Risa's notes:

* Original recipe calls for spinach but I only had broccoli. If using fresh spinach, cook it in batches as it looks like a lot but it wilts down to nothing. If using broccoli, just pour it all in at one time.

** Make sure to use a casserole dish that can go into the broiler. Do NOT use anything by Corningware or it will explode (from experience!).

RisaG