Baked Ricotta Gnocchi With Peas And Feves

• 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

milk, butter, salt, grits, milk ricotta, parmesan cheese, green peas, beans, vinaigrette, parsley, salt

Taken from www.epicurious.com/recipes/member/views/baked-ricotta-gnocchi-with-peas-and-feves-1202704 (may not work)