Baked Gnocchi

Name: Baked Gnocchi
Yield: 6 servings
Ingredients: 2 (17-ounce) packages potato gnocchi; 3 cups heavy cream; 1 cup reduced-sodium chicken broth; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 12 ounces baby spinach; 3 ounces fresh goat cheese; 1/2 cup freshly grated Parmesan cheese

January 26, 2012

For this dish, be sure to use the vacuum-packed type of gnocchi, not those that come hard and dry in a box, as they are full of preservatives. You can also buy fresh gnocchi at many specialty food shops, or even make your own (see page 109), though that’s not really necessary for this dish. It’s a little spin on the basic gnocchi dish that’s also a really colorful meal-in-one, packed with spinach and cheese.

Recipe notes

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