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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Gourmet, May 2006 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 ounce) packages baby spinach |
1/2 cup whole milk ricotta cheese |
2/3 cup shredded mozzarella cheese |
Directions:
1. Preheat broiler.
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.
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.
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