I realize we haven't even reached the end of October yet, and everyone has pumpkins, ghosts, vampires and candy on the brain, but my brain has moved on. Sure I'm still celebrating all things Halloween this week, but the inner planner in me is thinking ahead to the holiday rush that is about to descend down up on us.
I have always said that once we get down trick or treating, and the calendar flips to November 1st, it's a downhill coast, a very fast one, to Happy New Year. The weeks of leading up to Thanksgiving and then Christmas seem to go at supersonic speed. With so much to do, so many fun things to plan, so much good food to eat, so many loved ones to hug...it can be a blur.
I know most people's brains don't work this way, so planning so far ahead isn't always an option, so let me do it for you!
When I first made this casserole for a weeknight meal, it was perfect because it came together pretty quickly. But it got me thinking of two things. First, those house guests who will be at your table needing fed beyond the big holiday meal (this image always makes me think of Cousin Eddie's family in Christmas Vacation who come to stay for a month!). Second, as much as we love all those dishes we look forward to this time of year, how we can get burnt out too, since there are so many turkey and ham leftovers to enjoy before you are ready for something completely different.
This baked gnocchi has the familiar flavors of spinach and artichoke dip, but in a simple, hearty casserole perfect for a crowd!
Let's talk gnocchi for a minute. My 5 year old always says "Oh these are those little potato dumplings that taste like pasta!" I think that's a great way to describe it. No, they don't really taste like pasta, but they have a similar texture, are boiled in water and work in many of the same dishes, so I can totally see why he thinks that way.
Whether you're looking for a simple weeknight meal for your family, or something you can serve to that family that might be hanging out from the turkey to the yule log, this gnocchi bake is sure to be a hit. Planning ahead, even if just a little, can really cut down on the stress the holidays seem to bring...take it from me!
Spinach and Artichoke Gnocchi Bake
2 (1lb.) packages gnocchi
6 oz. baby spinach
1 (14 oz.) can artichoke hearts, rinsed, drained and chopped
1 yellow onion, finely chopped
1 cup shredded mozzarella cheese
1 cup heavy cream
2 TBS olive oil
1 lemon, juiced
1/2-1 tsp. dried red pepper
4 garlic cloves, minced
2 tsp. dried oregano
Salt and pepper
Preheat oven to 400. Cook gnocchi in boiling water according to package directions. In a large skillet over medium saute onion in oil until soft. Add spinach and garlic and saute until spinach is wilted, about 5 minutes. Add oregano and red pepper. Stir well. Pour in cream and lemon juice. Stir. Add artichokes. Allow to simmer for 5 minutes until the mixture coats the back of a spoon. Season with salt and pepper. When gnocchi is cooked, drain well. Add to sauce. Stir well to combine. Transfer to a greased 9x13 baking dish. Top with mozzarella and cook for 10-15 minutes or browned and bubbly.
Inspired by Simply Delicious
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