Jo Knows Nutrition by Joanne Nijhuis
CREAMY GNOCCHI SPINACH CASSEROLE
A ONE-DISH WONDER FOR COLD WEATHER WARMTH
Few dishes bring people together like a casserole and this creamy gnocchi spinach recipe takes a classic supper to new heights. Packed with pillowy gnocchi, fresh spinach and a velvety sauce, this combo offers a beautiful balance of indulgence and nutrition. Perfect for a cozy dinner or a potluck, this dish is so easy to prepare and a sure-fire hit!
DID YOU KNOW?
Spinach is a nutritional powerhouse that is high in fibre to promote gut health and contains the vitamins A, C, and K for strong immunity, glowing skin and bone health. So versatile, spinach is equally delicious raw or cooked and when it’s added to your soups, stews or smoothies, an easy way to boost your overall health.
INGREDIENTS
16 ounces (450-500 grams) gnocchi
2 Tablespoons (30 ml) butter
1-2 cloves garlic, minced or ¼ teaspoon
(1.25 ml) garlic powder
2 Tablespoons (30 ml) flour
1 ¼ cups (313 ml) cow’s, oat, soy or almond milk
3 cups (750 ml) fresh spinach
1 cup (250 ml) shredded cheese (cheddar, Swiss,
gruyere or plant-based)
½ cup (125 ml) grated parmesan or ¼ cup (63 ml) nutritional yeast
Salt and pepper to taste
INSTRUCTIONS
- Boil the gnocchi according to the package directions. Drain, set aside.
- In a large pot, melt the butter over medium heat.
- Add the garlic and sauté for a minute or two.
- Add the flour to the butter and garlic and whisk to combine for 2 minutes to remove the raw taste from the flour. Do not brown the flour.
- Slowly whisk in the milk, continuing to stir for 3-4 minutes until the sauce has thickened.
- Add the fresh spinach to the sauce and stir for several minutes to combine the ingredients and wilt the spinach.
- Season with salt and pepper to taste.
- Removed the pot from the heat.
- Place the gnocchi in an oven-safe casserole dish. Pour the spinach cream sauce on top of the gnocchi.
- Add a layer of shredded cheese over the spinach sauce and sprinkle the grated parmesan or nutritional yeast on top.
- Bake in the oven for 30-40 minutes on 375 F (190.5 C). Serve immediately.
ENJOY!
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling. For more information, email Joanne at jo.knows.nutrition@outlook.com.
