Name: Gratineed Gnocchi with Spinach and Ricotta
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
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

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Photo by Romulo Yanes

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Recipe information

Total Time
20 min
Yield
4 servings

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

Preparation

Step 1
Preheat broiler.
Step 2
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.
Step 3
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.