Baked Gnocchi with Fontina & Spinach
  • about 2 lbs fresh gnocchi
  • olive oil
  • 4 cloves garlic, rough chop
  • 5 oz baby spinach
  • 4 Tbsp unsalted butter
  • 3 Tbsp flour
  • 2 cups half & half
  • 1 - 1½ cups reserved pasta water that the gnocchi cooked in
  • ½ lb fontina cheese block, cut into squares
  • ¼ cup Italian seasoned bread crumbs + ¼ cup grated pecorino cheese
  1. Preheat over to 425 degrees.
  2. Cook the gnocchi in a large pot of salted boiling water. Using a slotted spoon remove the gnocchi and place onto a sheet pan. Reserve 1 - 1½ cups of the cooking water.
  3. In a large saute pan add in a Tbsp of olive oil and the garlic. Once the garlic is fragrant add in the spinach and cook until just wilted. Remove from the pan, drain extra liquid from the spinach and set aside.
  4. Add the butter to the pan. Once melted add in the flour and cook for a minute, whisking.
  5. Add in the half & half and pasta water, whisking to prevent lumps. Simmer for about 5 minutes then add in the fontina, whisking until melted and smooth. Season to taste with salt and pepper.
  6. Add the spinach and gnocchi. Toss to coat.
  7. Add the mix to a large baking dish or individual sized baking dishes {I did both}. Sprinkle the bread crumb cheese mixture overtop.
  8. Place onto a baking sheet incase of overflow. Bake for 20-25 minutes until bubbly and golden.
Recipe by LeMoine Family Kitchen at