Last Modified: November 16, 2017

Spinach Semolina Gnocchi & Roasted Tomatoes In Light Bechamel Sauce

Vacations are great. There’s only one downside to them though: they end. And at some point, you have to come back home. Sigh…. But you know what makes it even harder? When you’re on vacation in a warm(er) place like Barcelona and have to come back to, well, this. Double sigh…

I think my sister has done enough complaining about this weather for both us already, so I’ll try to let it go and just share with you some of the amazing experiences I had on this trip.

I spent a week back home in Barcelona with my daughter. It’s something we try to do every year and we definitely look forward to. It’s a great opportunity for us to bond, for her to spend time with her grandparents and for me to share some of my favorite places in the city where I grew up. We usually get a lot of shopping done. And I mean A LOT. But this time, I decided to take her to some of the amazing attractions the city has to offer. Like the Dali museum, some of Gaudi’s incredible buildings and even a comedy show! We had such an unbelievable time.

One day, as we were walking the streets of Barcelona (which you can actually do because it’s not freezing cold!), we walked by one of my favorite restaurants growing up that is now closed unfortunately. I remember we used to go there and all of us would always order the same thing: spinach gnocchi in bechamel sauce. Gosh, I haven’t had those in sooo long! So, of course, as soon as I got home, I had to try to recreate the dish, just so my daughter could experience it.

So, here it is! I lightened it up a bit, but it’s still (almost) as good as I remember it.

Enjoy 🙂

Spinach Semolina Gnocchi

Author: https://mayihavethatrecipe.com
Prep Time: 45 mins
Cook Time: 7 mins
Total Time: 52 mins
Yield: 4 people 1x
Category: Entree
Cuisine: Italian

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Ingredients

2 cups of 1% milk
8 oz frozen chopped spinach, thawed (aprox 2 cups)
3/4 cup semolina flour
1/3 cup + 2 tbsp grated parmesan cheese ( plus some extra to sprinkle on top)
1/2 tsp salt
1/8 tsp pepper
Light bechamel sauce (recipe follows)
Oven roasted tomatoes (recipe follows)

Instructions

Bring milk to a boil in a large saucepan.
Add spinach, semolina, Parmesan, salt and pepper. Cook over medium heat for 5-7 minutes until it thickens
Spread into a square 8×8 baking dish
Refrigerate for 30-45 minutes
Cut semolina mixture in small squares
To assemble the dish, spread hot bechamel sauce on the bottom of the serving dish, place warmed spinach gnocchi and roasted tomatoes on top

Light Bechamel Sauce

Author: https://mayihavethatrecipe.com
Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins
Yield: 4 1x
Category: Sauce
Cuisine: French

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Ingredients

2 tbsp extra virgin olive oil
2 tbsp unbleached all purpose flour
2 cups 1% milk
1/4 tsp salt
1/8 tsp pepper
1/2 tsp vegetable bouillon powder

Instructions

Heat olive oil in a medium sauce pan over medium-low heat. Add flour, whisking constantly. Cook for 2-3 minutes, until it starts to brown
Add milk, salt, pepper and bouillon and bring to a boil
Reduce heat and simmer, whisking constantly until it thickens

Roasted Tomatoes

Author: https://mayihavethatrecipe.com
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 1x
Category: Sides

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Ingredients

1 pint grape tomatoes
1 tbsp extra virgin olive oil
1/4 tsp salt
1/8 tsp pepper

Instructions

Pre-Heat oven to 375F. Line a large baking sheet with parchment paper
Mix all ingredients in a bowl. Toss well and transfer to lined baking sheet
Bake at 375F for 20 minutes

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