Serious Eats - seriouseats.com

When I bought my SILVER SPOON and found this recipe I was delighted becasue it had the spinach gnocchi recipe I had lost. (Oddly enough, I first made the recipe when Rosita Missoni gave it to W magazine back in the days when it was a newspaper-sized publication, say, late 70s early 80s). Her suggested finish (and I made them this way) was to put the POACHED (never throw delicate morsels like these into boiling water!) gnocchi in a casserole, top with melted butter and chopped fresh sage, and bake until all were heated through again. I prefer them to potato gnocchi. Much lighter. Yum ...

Thanks folks! Turns out we had 25 people, not 20... but it went beautifully!

I used prepackaged dough this time, and defrosted it that morning. Before company arrived i rolled out the dough into individual oval shaped pies (about 4 ounces per person) and grilled it on both sides just till slightly browned. I set them aside, and when we were ready to serve dinner everyone topped their own pie, and i grilled them on a tin tray, with the grill cover closed (when i tried it without the tin it ended up burning). It did take longer than expected for the cheese to melt, but still fast enough where people werent waiting too long.

They all heated and crisped up perfectly. No one there had ever even heard of grilled pizza before, and were all blown away by it. Completely sucessful! Next time I'll do it only with a smaller group, but it wasn't at all as scary as I thought it would be.