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Baked Gnocchi with Spinach and Ricotta
Baked Gnocchi with Spinach and Ricotta
(Gnocchi al Forno con Spinaci e Ricotta)
 
 
Ingredients:

One (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 cheese
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.

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. Serves 4.

That's it!
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