Gratineed Gnocchi with Spinach and Ricotta

Gratineed Gnocchi with Spinach and Ricotta
Photo by Romulo Yanes


  • 3 5-oz packages baby spinach
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup shredded mozzarella
  • ½ teaspoon black pepper
  • 1 1-lb package potato gnocchi
  • 2/3 cup heavy cream
  • ½ cup whole-milk or part-skim ricotta
  • + 2 more ingredients
    • ½ teaspoon all-purpose flour
    • ½ teaspoon salt

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, w...

View full recipe at Epicurious


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