baked gnocchi with spinach & prosciutto

i fancy myself as more of a baker than a cook. mincing onions and garlic and searing meat will never have the same appeal as crumbling streusel topping over cake batter or swirling chocolate and cream together to make ganache. i don’t like eyeballing amounts and adding salt to taste nearly as much as i love teaspoons and tablespoons and cups and very precise directions.

 


but if there is a class of savory dishes that i take pleasure in making, it’s those of the bake-until-browned-and-bubbly sort. i guess that makes me a casserole kind of girl – though this one is no ordinary casserole.

it comes from a little booklet of recipes that came free with a magazine i bought when i went to australia. three months it had sat unnoticed, tucked among some other magazines stacked in my bedroom, but today the cover photo caught my eye. it seemed just the thing for dinner, with a cold glass of sparkling wine.


it is unbelievably fast to assemble, and the brief time it spends under the high heat of a broiler is actually what allows for the dish’s wonderful play of textures. plump, squidgy gnocchi (a pasta made with mashed potatoes) is coated in rich mascarpone cheese; fresh tomatoes – only slightly cooked – still pop with juicy sweetness; the spinach wilts just barely in the heat and keeps its vibrant green color; and salty ribbons of prosciutto twirl throughout the dish – a perfect companion to the crust of peppered parmesan on top of everything.

.

[this is just the kind of meal you could put together on a weekday work night, fit snugly between your drive home from the office and the time when friends start showing up to gather on your couch and watch a favorite tv show. (personally, i’ve been missing my weekly dose of community.)]

note: i was able to find all the ingredients at my local trader joe’s.

Baked Gnocchi with Spinach & Prosciutto
adapted from a recipe in a free supplement to
Australian Good Food, April 2010
Serves 4


17.6 oz. package gnocchi
8 oz. tub mascarpone cheese
2 to 3 oz. prosciutto, cut into strips
6 oz. baby spinach
8 oz. cherry tomatoes, halved
ground black pepper
½ cup grated Parmesan

  1. Preheat broiler.
  2. Cook gnocchi according to directions on package. Drain. Transfer to a large bowl. Add mascarpone to hot pasta and stir until melted.
  3. Add prosciutto, spinach, and tomatoes and toss to combine. Transfer mixture to a 6-cup capacity baking dish (that will fit in the broiler). Season with pepper and top with parmesan.
  4. Cook in broiler about 3 inches from heat source for 4 to 5 minutes, until top is golden. Serve.
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