Gnocchi with Spinach and Ricotta
1 pound package potato gnocchi
2/3 cup heavy cream
1 teaspoon flour
1/8 teaspoon grated nutmeg
Salt and pepper
15 ounces fresh spinach
1/2 cup ricotta
2/3 cup shredded mozzarella
Preheat the broiler.
Cook gnocchi in salted boiling water until they float to the top, about 2-3 minutes.Drain.
In a large skillet over medium heat, combine the cream, flour, nutmeg, salt and pepper. Bring to a simmer and cook 1-2 minutes, or until the sauce begins to thicken slightly. Stir in handfuls of spinach until the full amount is added; cook until wilted. Remove from the heat. Stir in the gnocchi.
Transfer the mixture to an oven-proof baking dish.
(If you are using an oven-proof skillet, you can add the cheese and broil in the skillet.) Spoon the ricotta over the gnocchi in 5 large dollops. Sprinkle the mozzarella evenly over the top. Broil for 4-5 minutes or until the cheese is brown and bubbling. Season with pepper and serve.
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PASTA RECIPES > GNOCCHI >> GNOCCHI WITH SPINACH AND RICOTTA
This is an easy and delicious dish to make. It combines potato gnocchi with spinach in a creamy sauce topped with dollops of ricotta and mozzarela cheese. You can make your own potato gnocchi, if you wish, but purchasing a good brand of packaged gnocchi works just as well. Serve it as a vegetarian entree or a side dish to meatballs, sausage or pork.
Gnocchi is one of the most famous Italian pastas. This small, oval-shaped pasta is a hearty, Italian comfort food. Sanniti Potato Gnocchi is soft, chewy and delicious. Enjoy gnocchi pasta with various types of pasta sauce.