Baked Gnocchi with Prosciutto & Spinach

Baked Gnocchi with Prosciutto & Spinach

Ingredients
2 lb Potato Gnocchi, cooked
3 cup heavy cream (replace with normal milk?)
1/4 cup flour
1/2 teaspoon fresh ground pepper
12 ounce baby spinach leaves
7 ounce sliced Prosciutto, cut into strips
3 ounce part-skim ricotta
1/2 cup Parmigiano-Reggiano, grated

Instructions:

Preheat the oven to 400˚F.

Place the gnocchi in a lightly greased (9″ x 12″) baking pan. Set aside.

In a medium sauce pan over medium heat, whisk together the broth, cream and flour. Continue whisking until the mixture starts to thicken, about 6 minutes. If you don’t see the sauce starting to thicken, check that the flour is not on the sides of the pan, it likes to hide down there. Add the pepper and stir. Add the spinach and prosciutto to the thickened cream and toss to coat all the leaves and slices. Pour the cream, spinach and prosciutto over the gnocchi and spread out to cover the pasta evenly.

Top with spoonfuls of ricotta and sprinkle with Parmigiano-Reggiano. Bake until the top is golden brown, about 35 minutes.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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