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Spinach Gnocchi Gratin with Gruyere and Parmigiano-Reggiano
Makes 4 to 6 Servings
*3/4 lb. fresh spinach, large stems, removed, leaves washed in several changes of cold water
*1 cup chicken stock, preferably homemade
*1/2 cup whole milk
*4 tbls. (1/2 stick) unsalted butter, cut into small pieces
*1 cup all-purpose flour
*3 large eggs
*1 tsp. kosher salt
*1/2 tsp. freshly ground black pepper
*Pinch freshly grated nutmeg or to taste
*1/2 cup heavy cream
*1/2 cup freshly grated Parmigiano-Reggiano
*1/2 cup coarsly grated Gruyere cheese
1Pile the wet spinach into a large nonreactive pot. Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes. Drain and rinse under cold running water. Use your hands to squeeze out the water. Transfer to a work surface and chop fine.
2Combine 1/2 cup of the chicken stock and the milk in a large saucepan. Heat over medium-high heat until bubbles form around the edges. Add the butter and stir until melted. Add the flour all at once. Stir with a wooden spoon until the mixture forms a stiff dough and pulls away from the sides of the pan. Reduce the heat to medium and cook, stirring, for 1 minute. Transfer to a large bowl. Use an electric mixer to beat in the eggs one at a time, beating well after each addition. Stir in the salt, pepper, nutmeg, and spinach.
3Preheat the oven to 425 F degrees. Bring a large pot of salted water to a boil over high heat. Working with 10 at a time, drop walnut-size pieces of the dough into the water. Bring back to a boil and boil until they rise to the surface and are cooked through, about 5 minutes. Drain in a colander.
4Arrange the gnocchi over the bottom of a buttered 1 1/2-quart shallow gratin dish or flameproof baking dish. Stir the cream and the remaining 1/2 cup chicken stock in a small bowl to blend. Spoon evenly over the gnocchi and sprinkle with the cheeses. Bake in the middle of the oven until bubbly, about 10 minutes. Preheat the broiler and arrange the oven rack about 4 inches from the heat. Broil, watching carefully to avoid burning, until lightly browned on top, about 2 minutes.
Recipes adapted from Sara Moulton Cooks at Home, Copyright (C)2002 by Sara Moulton, published by Broadway Books