Gnocchi al forno con formaggi e rucola

It is already the second Saturday of the year! We still have winter – 9 C and much snow! It is just about right for nice walks but would love to have some sun. Come February and it comes out. Then we’ll be enjoying long walks on the sea. Yes, on the ice.


This is a very rich pasta dish and excellent for any occasion. It does not take long to prepare. It’s good in small portions for lunch and an excellent dinner after a day out in the nature. I’ve served it for friends too.
The recipe comes from my favourite magazine Elle mat & vin (Jan-Mars 2011) and the recipe below is a light version of it. I’ve halved the amount of cheese and it is just as delicious. And, now we don’t fall into a coma after dinner ;-).

This is what you need for four portions.
500 gnocchi
Use ready made or of your own. Gnocchi are quite easy to make with a bit of durum flour, cooked potatoes, salt and an egg yolk. Long ago I got a recipe from a colleagues American husband. I was so impressed that they served home-made pasta.

1 packet of spinach or rucola (fresh or frozen, I often replace it with fresh rucola [rocket])
1 packet of mozzarella (125 g)
100 g Gorgonzola cheese or other make of blue cheese
4 tbsp grated Parmesan cheese
1 tsp freshly grated nutmeg
olive oil

Grease an oven pan and put in the gnocchi and the spinach. You do not need to cook the gnocchi because they have already been cooked. Rip the mozzarella and blue cheese into small pieces with your hands and mix them into the pasta. Grate nutmeg on the mixture and sprinkle with olive oil and Parmesan. Cook for 25 minutes in 200 C.



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