Ricotta Gnocchi and Spinach Bake

By Tamipri

Ingredients

• 2 Tb. butter
• 1 large onion, halved and thinly sliced
• 1 1/2 c. + 1 Tb. flour
• 2 c. half and half
• 1/2 tsp. ground nutmeg
• salt and pepper
• 5 oz. baby spinach
• 1 (15 oz.) ricotta cheese
• 3 large eggs
• 1 c. grated parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Fill a large Dutch oven with salted water and bring to a boil. In a large oven skillet, melt the butter over medium-low heat. Add the onion and cook until softened, 10 minutes. Stir in 1 Tb. flour for 2 minutes. Add the half and half and simmer, stirring, until thickened., about 3 minutes. Add the nutmeg; season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Keep warm.

2. Preheat the broiler. In a bowl. In a bowl, beat together the ricotta, eggs, 1/2 c. parmesan, the remaining 1 1/2 cups flour, 1 tsp. salt, and 1/2 tsp. pepper. Drop spoonfuls of dough into the boiling water; cook for 3 minutes, then gently stir. When the gnocchi rise to the surface, cook for 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate. Add to the spinach sauce; toss. Sprinkle with the remaining 1/2 cup parmesan; broil until golden, about 3 minutes.