Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section). 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-oz) packages baby spinach or fresh spinach 1/2 cup whole-milk or part-skim ricotta 2/3 cup shredded mozzarella

Instructions
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, 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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Yields: 4 Servings
     Gourmet magazine, May 2006, page 172

notes:  1. This was my first time making this dish. So easy! I used fat-free half-and-half and fat-free ricotta, and it turned out fine (of course I had nothing to compare it to, but it was delish!). I also used romano instead of mozzarella and it was quite flavorful. Next time I might add some bacon other cured meat for a little flair.

2. This recipe is so easy, it makes Rachael Ray's recipes look difficult and time consuming. I did follow the advice of the previous reviewers to make sure the dish had enough flavor. I used some freshly shredded Fontina and Asiago cheeses in addition to a blend of Parmesan and Mozarella. I used fresh spinach and Trader Joe's Gnocchi and dinner last night was an amazing success.

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