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.

No additional tips available.

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

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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.

Baked Ricotta Gnocchi With Peas And Feves

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