Baked Gnocchi

Last week I was watching my favorite chef, Giada, on the Today Show. She was highlighting some of her favorite winter comfort foods and the baked gnocchi she made was literally to die for. Well, at least it looked that way. I knew I needed to try it, so I went to the store later that night and got the ingredients I needed. I keep a lot of items on hand in my pantry, but gnocchi isn't usually one of them. I think it will be now. :)

This recipe feeds six, so I only made half. I only used one package of gnocchi and halved the rest of the ingredients. I wasn't sure how my kids would like it, so I wanted to make enough just for me with a little left over. I didn't want anything to go to waste!

Ingredients:

2 17-ounce packages potato gnocchi

3 cups heavy cream

1 cup chicken broth

1/4 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

12 ounces baby spinach leaves

3 ounces goat cheese (about 1/3 cup)

1/2 cup grated parmesan cheese

Directions:

Preheat the oven to 400 degrees. Place the gnocchi in a lightly greased 9-by-13-by-2-inch baking dish. Set aside.

In a medium saucepan whisk together the cream, chicken broth, and the flour over medium heat. Continue whisking until the cream is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover. Crumble the goat cheese over the spinach. Sprinkle with parmesan cheese. Bake until the top is golden in places, about 30 minutes.