Gnocchi and Spinach Gratin Gnocchi with spinach, ricotta, cherry tomatoes and pine nuts – baked in the STAUB cast-iron serving pan and topped with Gruyère until golden brown.
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3-4 SERVINGS

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PREP TIME: 35 MIN.

 

INGREDIENTS

  • 200 g fresh spinach
  • 1 shallot
  • 1 clove of garlic
  • 100 g cherry tomatoes
  • 2 stems of basil
  • 3 tbsp pine nuts
  • 1 tbsp olive oil
  • 125 g ricotta
  • 500 g gnocchi (from the refrigerated section)
  • Salt, pepper
  • Nutmeg
  • 100 g grated Gruyère

HOW TO MAKE IT

  1. Preheat the oven to 200°C top and bottom heat (180°C fan).
  2. Wash and drain the spinach. Peel and chop the shallot and garlic. Wash and halve the cherry tomatoes. Wash, shake dry and pluck the leaves from the basil.
  3. Roast the pine nuts in a cast iron serving pan (ø 26 cm), e.g. from STAUB, until golden brown all over and remove. Pour the olive oil into the hot pan. Sauté the shallot and garlic. Add the spinach in portions and wilt while stirring. Mix the ricotta, basil leaves and two-thirds of the pine nuts with the spinach. Season generously with salt, pepper and freshly grated nutmeg. Toss the gnocchi evenly and place the cherry tomato halves between the gnocchi. Sprinkle with grated Gruyère.
  4. Bake the gratin in the oven for about 20-25 minutes, until the cheese is golden brown.
  5. Serve sprinkled with the remaining pine nuts.

Tip

If you like your gnocchi a little crispier, brown them in the STAUB Cast Iron Serving Pan according to the package instructions.

Info

Did you know that our STAUB Serving Pan is also perfect for the oven? It retains heat evenly and ensures a perfect golden brown crust. The pan can be taken straight from the oven to the table, as it retains heat and keeps food warm for a long time.