Easy and Tender Gluten Free Ricotta Gnocchi in Garlic Butter or Spinach Casserole

Ingredients:

For the Dumplings:
• 2 cups whole milk gluten free ricotta cheese (or cottage cheese, pureed)
• 1 cup finely grated Parmigiano-Reggiano (or Grana Padano), plus more for garnish
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 teaspoon  salt, or more to taste
• 1/4 cup white or brown rice flour, plus more for dusting
For the Garlic Butter Sauce:
• 3 tablespoons butter
• 2 tablespoons garlic, grated
• 2 tablespoons minced leeks (or white or yellow onion)
For the Gnocchi Spinach & Cheese Casserole:
• 1 recipe Mornay Sauce
• 10 ounces cooked spinach
• 1 cup shredded Mozzarella cheese for topping

Instructions:

1. Drain the liquid out of the ricotta by lining a fine mesh strainer lined with cheesecloth. add the ricotta to the cheesecloth and cover with a few paper towels. Lay something heavy on top that will not absorb any moisture. Refrigerate and drain overnight or at least 8 hours. If the cheese is not dry and crumbly, continue with the draining process. When it is ready, it will be reduced to 1-1/2 cups.
2. Add the dry ricotta, Parmesan-Reggiano, egg, egg yolk, and salt to a food processor. Pulse until smooth.
3. Sprinkle the rice flour on top and mix to combine. Transfer the dough to a large bowl.
4. Line a baking sheet with parchment paper and dust with additional rice flour.
5. Using a small metal teaspoon (not measuring), scoop some of the dough from the bowl. Using a knife, scrape off any excess dough to make the dough even with the teaspoon.
6. Using your index finger, push the dough off of the spoon and allow it to dop onto the flour-dusted parchment paper.  Gnoochi should always have some sort of curve to hold pasta sauce. This quick-making gnocchi is no different. You will notice that the gnocchi is curved just like the spoon. Once the baking sheet is full. Lightly dust the tops with rice flour so that they don't stick to your hands when handled or frozen.
7. You can freeze the gnocchi for future use at this point. Freeze in a single layer uncovered. Then once frozen, store in zippered freezer bags.
8. To cook, bring a large pot of water to a boil; lower to a simmer; lightly salt. Add the gnocchi and boil, stirring occasionally, and cook for about 4 minutes for fresh and 6 minutes if frozen.
To Make the Garlic-Butter Sauce:
9. To the same large pot, add butter and melt. Add the gnocchi, garlic, and onion; saute for 3 minutes.
10. Add your favorite firmly cooked vegetables (broccoli, asparagus, cauliflower) and toss to coat with sauce; season with salt and pepper.
11. Garnish with additional Parmesano-Reggiano and serve in a large bowl for guest to help themselves or add the cheese to a bowl and allow guests to add some to individual portions.
To Make the Spinach-Cheese Casserole:
12. Oil a casserole dish; set aside.
13. Make the Mornay Sauce at the above link; set aside.
14. Create layers of gnocchi, dabs of cooked spinach, and top with mornay sauce in an oiled casserole dish.  Start with gnocchi and end with sauce on the top. Add Mozzarella cheese to the top and broil 6-inches from the broiling element until golden brown.

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