Gratineed Gnocchi with Spinach and Ricotta

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section). Add some onion.
Photo by diane m.
Adapted from epicurious.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • 1

    (1-lb) package potato gnocchi

  • 2/3

    cup heavy cream

  • 1/2

    teaspoon all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/8

    teaspoon ground nutmeg

  • 3

    (5-oz) packages baby spinach

  • 1/2

    cup whole-milk or part-skim ricotta

  • 2/3

    cup shredded mozzarella

Directions

Preheat broiler. Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander. Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper. Nutrition Information per serving (4 servings)POWERED BY Edamam Calories659 Carbohydrates92 g (31%) Fat22 g (34%) Protein24 g (48%) Saturated Fat13 g (63%) Sodium527 mg (22%) Polyunsaturated Fat2 g Fiber6 g (24%) Monounsaturated Fat6 g Cholesterol72 mg (24%)

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