Baked Ricotta Gnocchi With Peas And Feves Recipe

Name: Baked Ricotta Gnocchi With Peas And Feves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart whole or 2% milk; 1/2 cup plus 1/3 cup melted butter; 1 teaspoon salt; 1 cup grits (not quick-cooking); 1 cup whole milk ricotta, drained; 1/3 cup grated Parmesan cheese; 1 (10 oz) box frozen green peas, thawed; 1 (10 oz) box frozen lima beans (regular not baby beans); 3 tablespoons vinaigrette; 2 tablespoons finely chopped parsley; Salt and pepper, to taste

Servings: persons

1 quart whole or 2% milk
1/2 cup plus 1/3 cup melted butter
1 teaspoon salt
1 cup grits (not quick-cooking)
1 cup whole milk ricotta, drained
1/3 cup grated Parmesan cheese
1 (10 oz) box frozen green peas, thawed
1 (10 oz) box frozen lima beans (regular not baby beans)
3 tablespoons vinaigrette
2 tablespoons finely chopped parsley
Salt and pepper, to taste

1
In a large heavy saucepan, bring milk to a boil. Add 1/2 cup butter cut into pieces. Slowly stir in grits. Bring back to a boil and cook, stirring, until mixture is thick and smooth. Off heat, season with salt to taste and stir in ricotta. Beat hard with a hand-held electric mixer for 5 minutes, and pour into a 9 X 13-inch baking pan. Even with a spatula, cover with plastic wrap and set aside to cool. When cool, cut into 1 X 2-inch rectangless.
2
Preheat oven to 400 degrees. Butter a 9 or 10-inch long gratin dish. Place gnocchi one after the other and slightly overlapping like fallen dominos. Pour 1/3 cup melted butter evenly on top, then sprinkle with grated Parmesan cheese. Bake 30 minutes or until golden brown.
3
Meanwhile, cook the peas and lima beans in lightly salted water fo 2 minutes. Drain, stir in vinaigrette, then parsley. Divide between 4 plates, and add browned gnocchi on top. Serve immediately

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart whole or 2% milk, 1/2 cup plus 1/3 cup melted butter, 1 teaspoon salt, 1 cup grits (not quick-cooking), and more.

Yes, Baked Ricotta Gnocchi With Peas And Feves falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Ricotta Gnocchi With Peas And Feves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions