Gnocchi Spinach Casserole
This is cold-weather comfort food on the cheap! It is adapted from a recipe on the Websitewww.5dollardinners.com, which recommends it as a vegetarian, gluten-free main course. It also makes a great autumn side dish.
1 lb. gnocchi
1 10 oz. package frozen spinach
1 recipe white sauce*
1 c. shredded cheese, divided
Cook gnocchi in salted, boiling water. Either use the package instructions, or when all the dumplings rise to the top of the water, cook for two more minutes then drain. Pour gnocchi into an 8x8" baking dish or 1 1/2 quart casserole dish.
Thaw the frozen spinach in the microwave, 3-4 minutes. Drain off the excess juices, pressing on the spinach to make sure it dries out a bit.
Spoon the spinach over the gnocchi, pour the white sauce over the top, add 1/2 cup of the cheese and stir it all together. Sprinkle the other 1/2 cup of cheese on top.
Bake for 20 minutes at 350 degrees F.
* White Sauce
2 tbl. butter
2 cloves garlic, minced (optional)
2 tbl. flour (or rice flour for the gluten-free version)
1 - 1 1/2 milk (whole or 2% is better)
1-2 tsp. Italian seasoning, or any herbs and spices that strike your fancy
salt and pepper to taste
Melt the butter in a small pot over medium high heat. Add the garlic if using. Whisk in the flour until well-combined, then add the seasonings and a cup of the milk and stir continuously until the sauce thickens, about 5-6 minutes. If it seems too gloppy, add more milk. If it seems thin, add a teaspoon more flour. Taste, adjust the seasonings.