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Baked Gnocchi with Wilted Spinach in a Veloute Sauce

April 4, 2009

As stated previously, I have mastered the art of making gnocchi.  From now on, you should refer to me as Nonni, your Italian grandmother.  

For this triumphant meal, I paired Italian gnocchi with a distinctly French sauce recipe (is that a faux pas?  What would Julia Child say?).  I think that the simple butter+flour sauce allowed the gnocchi and wilted spinach to shine; I was fearful of a sauce that may compete for the spotlight.

imgp1852I served this meal with vegan sausage on my plate, and good old fennel Italian sausage for the omnivore.  But given the fact that he enjoyed Blue’s Pi so much AND I recently walked in him shoving his face with VEGAN MAC AND CHEESE (!) I don’t think he would have missed the meat in this dish

Gnocchi, any variety (vegan, non-vegan)
3 cups lightly packed spinach, washed and trimmed
1 sausage link
1 recipe Veloute sauce (posted below)

Cook gnocchi as directed in above recipes.  Place in a casserole dish sprayed with non-stick cooking spray and pour over veloute sauce.  Bake for 20 minutes.  Stir in spinach and return to oven to slightly wilt.  Serve with sliced Italian sausage.

Veloute Sauce (Adapted from Betty Crocker: The New Cookbook)
2 T smart butter
2 T flour
1 cup veggie broth
1/8 tsp pepper
1/8 tsp ground nutmeg

Melt smart butter in a sauce pan and then gradually stir in flour. Remove from heat and stir until thick. Return to heat and slowly add broth, heat to boiling and stir constantly for 1 minute until thickened.

And because just in case you find yourself sitting by the Seine river, amid more-finely-dressed French dining partners, and want to order the dish with a Veloute sauce, but are just quite not sure how to pronounce it, click here.  

Of course, your waiter will still know you are American (this does not apply to you international readers — all 3 of you!) by the expression on your face when you are served only 3 ravoli (*gasp*) as your dinner portion and your insistence upon wearing those sunglasses.  But your pronunciation of veloute?  Magnifique!    

 

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2 Comments leave one →
  1. April 4, 2009 1:50 pm

    Looks great! And you truly have mastered the art of making gnocchi – they look BEAUTIFUL and light.

    Have you ever tried ricotta gnocchi? They are kinda the lazy person’s method (meaning – the method I usually use).

  2. April 5, 2009 1:42 pm

    I love gnocchi. The veloute sauce sounds fantastic!

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